Marcella
From heirloom Italian seed, this wonderful cannellini bean is named in honour of late cookery legend Marcella Hazan, author of the fabled ‘Essentials of Classic Italian Cooking’ and a noted heirloom-bean evangelist
Marcella beans are grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. You can use them in your kitchen as you would any small white, European-style bean - but with an ingredient as prized as this, simple is often better.
KITCHEN SUGGESTIONS
Soups, pasta e fagioli, casseroles, dips. Add them mashed on some good crusty bread drizzled with your very best extra virgin olive oil, and maybe a dusting of freshly cracked pepper.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Even though these beans are small, you should take your time and gently allow them to fully cook. They are edible quite soon after you start, but the real creaminess comes with time and low, slow and gentle heat.
Similar to: Alubia Blanca, Cannellini, Navy, Great Northern
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
From heirloom Italian seed, this wonderful cannellini bean is named in honour of late cookery legend Marcella Hazan, author of the fabled ‘Essentials of Classic Italian Cooking’ and a noted heirloom-bean evangelist
Marcella beans are grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. You can use them in your kitchen as you would any small white, European-style bean - but with an ingredient as prized as this, simple is often better.
KITCHEN SUGGESTIONS
Soups, pasta e fagioli, casseroles, dips. Add them mashed on some good crusty bread drizzled with your very best extra virgin olive oil, and maybe a dusting of freshly cracked pepper.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Even though these beans are small, you should take your time and gently allow them to fully cook. They are edible quite soon after you start, but the real creaminess comes with time and low, slow and gentle heat.
Similar to: Alubia Blanca, Cannellini, Navy, Great Northern
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
From heirloom Italian seed, this wonderful cannellini bean is named in honour of late cookery legend Marcella Hazan, author of the fabled ‘Essentials of Classic Italian Cooking’ and a noted heirloom-bean evangelist
Marcella beans are grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. You can use them in your kitchen as you would any small white, European-style bean - but with an ingredient as prized as this, simple is often better.
KITCHEN SUGGESTIONS
Soups, pasta e fagioli, casseroles, dips. Add them mashed on some good crusty bread drizzled with your very best extra virgin olive oil, and maybe a dusting of freshly cracked pepper.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Even though these beans are small, you should take your time and gently allow them to fully cook. They are edible quite soon after you start, but the real creaminess comes with time and low, slow and gentle heat.
Similar to: Alubia Blanca, Cannellini, Navy, Great Northern
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
MARCELLA RECIPES