Phaseolus Vulgaris – The beans, already known to the Egyptian communities, were enriched with new varieties in the sixteenth century, following the discovery of America. One of the fundamental dishes of traditional peasant cuisine due to the high content of iron and phosphorus. Being nutritious, energetic and restorative, they are suitable for anemics and asthenic people. The nutritional contents are reported in the “nutritional contents” section. Di Nunzio beans are grown in Argentina, Canada and Egypt by leading local production companies.
A visual check is recommended after use given the naturalness of the product. Wash the product and soak it for about 6 hours.
Drain the water and cook for about 30/40 minutes.
Cannellini, fennel and croutons soup
Ingredients for 4 people:
• 300 gr of cannellini beans
• 500 gr of fennel
• 200 gr of sliced bread
• 6 tablespoons of Apulian extra virgin olive oil
• salt, chilli, parsley
Clean the beans from any impurities and soak for 6-8 hours, then drain and rinse. Cook the beans in water with the addition of a pinch of bicarbonate. Pay attention to the water level which must always cover the beans being cooked. After about 40 minutes, pour the already cleaned, washed and cut fennel into the pot. Add salt q. b. In a saucepan, sauté with oil, garlic and chilli. Combine everything and leave to flavor for a few minutes. Prepare the croutons by passing the slices of bread in the oven, then arrange them on large plates and pour in hot beans and fennel. Before serving, add a drizzle of raw Apulian extra virgin olive oil and the finely chopped parsley.
