La Valletta's Cannellini Beans are glossy white and elongated in shape. They have a wonderful tender texture, fine thin skin, and delicate flavor.
The dried beans must be soaked at least 12 hours or overnight, then simmered in abundant water with aromatics until evenly cooked with a firm, yet creamy texture (about one hour).
Use as the base for soups, purée into a thick paste and drizzle with olive oil for an elegant side dish, or toss with fresh vegetables in a salad. In Florence, fagioli cannellini are the most common contorno (side dish) served alongside steak drizzled with Frescobaldi Laudemio.
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