Very popular in Italy, and especially Tuscany, cannellini beans are the reason Tuscans are referred to "bean eaters" or "mangiafagioli" in Italian. Cannellini beans are mild in flavor and hold their shape well.
As such they share the common bean's many health benefits: low in fat, high in protein, high in fiber, minerals, B vitamins...
Cannellini beans, like other kidney beans, require special preparation to remove compounds that can cause gastric distress. The beans only need to be boiled for 10 minutes to remove the toxins, but boiling is the key.
Even though recommended cooking time is much longer than 10 minutes be sure to boil the beans for at least that long. Slow cookers, for instance, aren't hot enough to produce the temperature needed to remove the compounds. Soak your cannellini beans overnight, then boil them for 10 minutes before reducing the heat and simmering them for 1-2 hours or until tender. Adding salt to the cooking water can toughen some beans, with their already firm texture and skin you might want to go easy on the salt, or leave it out entirely.
Respectful of the environment and sensitive to it, Bartolini family is at the forefront on the cultivation of biological products and work so that the agricultural productions are immune from chemical treatments. Their cattle helps to do this, providing a natural fertilizer useful for the cultivations, allowing us to close the cycle of biological cultivation.