CioBio Fagiolo Cannellino

Enjoy our new discovery from CioBio in Basilicata. These heirloom beans are from a cooperative of farmers (biological) from Basilicata and nearby Puglia.

These cannellino are small, white, kidney-shaped beans and are very similar to the French flageolet beans that are used in cassoulet. These are akin to cannellini beans but delicate and smaller.

Get these started by planning to soak them in water for 6-7 hours, and then proceed with cooking time, 1.5-2 hours.

Chef Pasquale says, "We do add "battuto" (raw carrots, celery, onions, garlic) in the pot with water along with some fresh herbs such as thyme, sage, rosemary, bring to a quick boil and reduce flame down to a simmer for the rest of the cooking time, low and slow." Add just a pinch of salt in the beginning and season to taste when the cooking is complete.

These beans combine nicely with short pasta or brown rice. They are ideal in salads and superb when the broth is cooked down and the beans are served as a bed for fish such as roasted salmon, seared tuna, or branzino -- even lobster tail or shrimp. We particularly like warm beans drizzled with extra virgin olive oil!

Fagioli at room temperature or refrigerator cold (and cooked with the same base with battuto) will make a salad by adding high quality tuna in olive oil, celery leaves, red onion, olives and a hard-boiled egg, and of course "una Croce di olio" (a Cross of oil) at the end.

Store in a cool, dry place.

500 grams. This listing is for one package.