La Dolce Vita: Italian Bean Collection
A one-pound bag each of our favorite beans for cooking a la Italiana. Minestrone soups, pasta e fagioli, or just a bowl of amore is in your future.
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 like this, simple is often better. Good crusty bread with some Marcella beans smashed on top, drizzled with your very best extra virgin olive oil and maybe a dusting of freshly cracked pepper is the new standard for “fast food.”
Cranberry (Borlotti) Beans:
Cranberry is an odd name for a lovely, versatile bean. Thought to be originally from Colombia and then bred in Italy, Cranberry beans are soft and dense with a velvety, rich texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli (pasta fazool) as the liquid coats each noodle with its luxurious sauce.
Black Garbanzo (Ceci Neri) Beans:
We've been pursuing Black Chickpeas for years, chasing a memory from an incredible meal in Italy. They are much denser than classic Garbanzos, making them ideal for salads, stews, or even baked dishes.