100G CANNELLINI BEANS WHITE KIDNEY BEANS KACANG – BULK BIN
Harga per 100g
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Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavour.
How to prepare:
Soak beans in lots of cold water for a minimum of 5 hours. Drain and rinse, then put them in a large pan, cover with 5cm of cold water, bring to the boil, scoop off any foam, then boil for a further 10 minutes. Scoop the foam off again, then add just a little salt (too much salt before they’re cooked will harden the skin, as will anything acidic like lemon juice or tomatoes), and simmer gently with the pan lid half on for 1 to 1½ hours, until tender. Keep an eye on the water level, and add more if necessary.
Add to vegetable soups, including the classic Italian minestrone; mix with tinned tuna, French beans, red onion, a little grated parmesan and dress with olive oil and lemon juice for salad; or stew with sage, garlic and tomatoes for a winter casserole.
Cannellini beans are fat-free and an excellent source of iron, folate and magnesium