Cultivated in California from Italian Sorana seedstock, this is a connoisseur’s cannellini: its tender skin shrouds a silken, creamy interior. As a benchmark Tuscan bean, the Marcella exudes a mild, nutty sweetness that makes it a classic choice for pasta e fagioli, and classic regional bean stews. They’re also the perfect complement to lighter dishes such as roasted fish or braised vegetables.
KITCHEN SUGGESTIONS
Beyond pasta e fagioli, Marcellas are the soul of a classic fagioli all'uccelletto, braised with tomatoes, garlic and sage. They make an elegant side, simply cooked with a bay leaf, garlic and a sprig of rosemary, and finished with a drizzle of top-notch extra virgin olive oil and a pinch of flaky salt. Marcellas are also very much at home in a vegetable minestrone or Tuscan-style ribollita bread soup, or tossed with tuna, red onion and a light vinaigrette for a truly moreish salad.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Cultivated in California from Italian Sorana seedstock, this is a connoisseur’s cannellini: its tender skin shrouds a silken, creamy interior. As a benchmark Tuscan bean, the Marcella exudes a mild, nutty sweetness that makes it a classic choice for pasta e fagioli, and classic regional bean stews. They’re also the perfect complement to lighter dishes such as roasted fish or braised vegetables.
KITCHEN SUGGESTIONS
Beyond pasta e fagioli, Marcellas are the soul of a classic fagioli all'uccelletto, braised with tomatoes, garlic and sage. They make an elegant side, simply cooked with a bay leaf, garlic and a sprig of rosemary, and finished with a drizzle of top-notch extra virgin olive oil and a pinch of flaky salt. Marcellas are also very much at home in a vegetable minestrone or Tuscan-style ribollita bread soup, or tossed with tuna, red onion and a light vinaigrette for a truly moreish salad.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
MARCELLA RECIPES
