Cannellini Bean

Cannellini bean is a large, oval white bean with a thin skin and a creamy interior. Mild and gently nutty, it cooks to a silky, creamy texture while holding its shape in soups and stews; it blends smoothly into dips and spreads, and works in salads, braises, and hearty casseroles; sold dried or canned.\n\nA New World common bean, it reached Europe after the Columbian exchange and became closely associated with central Italian cooking, especially Tuscany. Today it is grown in Italy and the Americas and distributed worldwide.