Before cooking, soak cannellini beans overnight, then pressure cook for 18 minutes or
simmer on top of the stove for 2 1/2 to 3 hours. 1 cup of dried cannellini beans makes
approximately 3 cups cooked. Marinate cooked beans in the refrigerator and add to salads, or
purée them and use as a spread on crackers. Cannellini beans can also be added to soups
and stews.
Buying and storing tips
Choose evenly colored, off-white, shiny beans. As with all dried beans, store cannellinis
in a sealed glass or ceramic jar.
Varieties
Cannellini beans are sometimes referred to as white kidney beans and are related to navy and great northern beans.
Nutrition Highlights
Cannellini beans, 1 cup (177g) (boiled)
Calories: 225
Protein: 15.3g
Carbohydrate: 40.4g
Total Fat: 0.88g
Fiber: 11.3g
*Excellent source of: Iron (5.2mg), Magnesium (80mg), and Folate (229 mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
