Handpicked legumes harvested using traditional and organic methods in Italy: here are the organic cannellini beans from Perle della Tuscia. Characterized by an elongated cylindrical shape and uniform white color, they are grown in open fields in the high Lazio region and hand-selected without the use of chemicals. Their inner core is tender, floury, and highly digestible. Rich in fiber, protein, and minerals, they also provide folic acid and vitamin B6. Use them for salads and hot soups, or as a meat substitute. I recommend soaking them for at least half a day (8–10 hours), then proceed to cook for about 60–90 minutes, or in a pressure cooker for 20 minutes from the first whistle. For a truly inviting taste, add just oil and salt. You will find them in a practical recyclable package of 300g.
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Handpicked legumes harvested using traditional and organic methods in Italy: here are the organic cannellini beans from Perle della Tuscia. Characterized by an elongated cylindrical shape and uniform white color, they are grown in open fields in the high Lazio region and hand-selected without the use of chemicals. Their inner core is tender, floury, and highly digestible. Rich in fiber, protein, and minerals, they also provide folic acid and vitamin B6. Use them for salads and hot soups, or as a meat substitute. I recommend soaking them for at least half a day (8–10 hours), then proceed to cook for about 60–90 minutes, or in a pressure cooker for 20 minutes from the first whistle. For a truly inviting taste, add just oil and salt. You will find them in a practical recyclable package of 300g.
