Grocery
Dried Roman Beans
What it is
These are dried, pale beige legumes, also known as cannellini beans. They are a staple in many cuisines, particularly Italian. Their smooth, creamy texture and mild, slightly nutty flavor make them versatile. They are sold dry, requiring soaking and cooking before consumption. They are a good source of plant-based sustenance.
How people cook with it
Dried Roman beans are a foundational ingredient for many hearty dishes. They absorb flavors beautifully, making them a perfect canvas for various culinary creations.
- Soups and stews
- Bean salads
- Side dishes
- Purees
Before cooking, dried Roman beans need to be rinsed and soaked. A common method is to cover them with plenty of water and let them soak overnight. Alternatively, a quick soak can be done by boiling them for a few minutes, then letting them sit in the hot water for about an hour. After soaking, drain and rinse them. Then, they can be simmered in fresh water or broth until tender, which can take one to two hours depending on age and variety. They are excellent when added to slow-cooked dishes or simmered until soft for mashing.
How it differs from similar foods
Compared to smaller beans like navy beans, Roman beans are larger and have a creamier texture when cooked. Their mild flavor is less assertive than kidney beans, allowing them to blend more subtly into dishes. They hold their shape well but can also be easily mashed.
Who it is for
Home cooks looking for a versatile and filling legume for everyday meals.
How to keep the rest
Store dried Roman beans in a cool, dry place in an airtight container. Properly stored, they can last for a year or more, though older beans may require longer soaking and cooking times. Avoid storing them in humid conditions, which can lead to spoilage.