Dried beans, Bush 'Cannellino O Lingot' / 'Gia Cannellone Bia'

From very old Italian tradition comes this (to us) rather unknown white bean of the Cannellini or Cannellino Type. It is a bush bean, so a maximum of 50-60 cm high and does not need support. When picked very young, the bean is particularly tasty as a needle or green bean. A frequently used application in Italy is shelling the beans fresh (before they are dry), as the French do with Flageolet beans. Ultimately, they can also be harvested as dry beans, as the straight pods ripen from green to white, hence their English name 'White Long Bean'. Harvesting is very easy; the halves come apart easily. In dry weather, you can even hold a jar under the beans and tap them into it! In Italy, this white dry bean is also very popular, for example in minestrone; the taste is slightly nutty and the mouthfeel very creamy. The bean expands 2-3 times in volume after soaking in water!

Dry beans are harvested in different ways. Some varieties can also be eaten with the whole pod, while others can only be eaten fresh or (ripe) dry. Tip for storing dry beans: to prevent any bean fly eggs from hatching, place the well-dried beans in the freezer for 24 hours.

Names:
Latin: Phaseolus vulgaris
Dutch: Droogboon
Also known as: Droogwinners
English: Dry Shelling Beans