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Cannellino Bean

The cannellini beans of Poggio Aquilone are a healthy food with many nutritional properties. With their delicate flavor they perfectly accompany first courses, main courses and side dishes.

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The cannellini beans of Poggio Aquilone are a healthy food with many nutritional properties. With their delicate flavor they perfectly accompany first courses, main courses and side dishes.
Soak in warm water for 2 hours and cook in water boiling for about 1 hour.
Pack of 500 g in a protected atmosphere.

Nutritional properties
Cannellini beans are legumes particularly rich in glucodrine, substances capable of reducing blood sugar and therefore are particularly suitable for people suffering from diabetes, especially for those who struggle to eat regularly vegetables. They also contain lecithin, which helps emulsify fats not only by limiting its absorption into the blood but also their persistence and that makes them an extremely indicated for those suffering from high cholesterol or have a diet rich in fat. They are an excellent source of vitamins, such as B1, B2 and B3, of mineral salts, such as calcium, phosphorus, iron, zinc and are particularly indicated also for their purifying effect, because they are rich in pectin and inulin. They are rich in vegetable proteins and complex carbohydrates.

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Fagioli cannellini
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Data sheet

Weight
500 g
Ingredients
Organic Cannellino Bean

Our recipe
Cannellini beans salad with swordfish

Ingredients for 4 people

Method

  • 250 g of cannellini beans already boiled
  • 150 g of blast chilled swordfish (it can be replaced with smoked one)
  • A small head of “manigotto” type salad
  • 1 bell pepper
  • 100 g of pitted black olives
  • 3 tablespoons of soy sauce
  • Salt and Pepper To Taste
  • Extra virgin olive oil

Soak the black beans in a bowl with plenty of cold water and a teaspoon of baking soda. Let it rehydrate for at least 2 hours. Transfer the beans to a pot with plenty of cold water and bring to a boil. 

Cook for about 1 hour, when the beans are ready cut the swordfish into cubes and season it with soy sauce and pepper and leave it to marinate for half an hour in the refrigerator. Wash the lettuce and dry it with a centrifuge then cut it into strips. 

Wash the pepper, remove the core and the internal seeds and cut it into cubes. Mix all the ingredients by adding the fish marinade to the dressing, season with salt, add one or two tablespoons of EVO oil and mix the salad before serving.

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