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Stock level in Kg or Litres

231 in stock

SKU: S101_80521 Categories: , Tag:

Cannellini Beans, Organic

100 Grams (g)

Smashed on toast, thrown into a classic minestrone, slow cooked with pork belly or dressed with lemon juice and olive oil and added to a salad ? so many opportunities to throw in this serious pop of protein and fibre.

£0.43 x 100g

231 in stock

231 in stock

Storage & Shelf-Life

In an airtight container in a cool, dry place. Best enjoyed within one year of purchase. Once cooked, label and freeze for up to 6 months or keep covered in the fridge for 3-5 days

Nutritional Info (per 100g)

 

Per 100g
Energy 331 kcals
Energy 1406 kj
Fat 1.7 g
of which Saturates 0.5 g
Poly-unsaturated - g
Mono-unsaturated - g
Carbohydrates 58 g
of which sugars 2.2 g
Fibre 25 g
Protein 21 g
Salt - g

Cooking Time

Soak in plenty of cold water for a minimum 5 hours. Drain and rinse, then put in a large pan, cover with 5 cm of cold water, bring to the boil, scoop of any foam, then boil for a further 10 minutes. Scoop off the foam again. add a little salt and simmer, covered, for 1 ? 1.5 hours, keeping an eye on the water level.

Cannellini Beans, Organic
Stock level in Kg or Litres

231 in stock

SKU: S101_80521 Categories: , Tag:

100 Grams (g)

Smashed on toast, thrown into a classic minestrone, slow cooked with pork belly or dressed with lemon juice and olive oil and added to a salad ? so many opportunities to throw in this serious pop of protein and fibre.

£0.43 x 100g

231 in stock

231 in stock

Storage & Shelf-Life

In an airtight container in a cool, dry place. Best enjoyed within one year of purchase. Once cooked, label and freeze for up to 6 months or keep covered in the fridge for 3-5 days

Nutritional Info (per 100g)

 

Per 100g
Energy 331 kcals
Energy 1406 kj
Fat 1.7 g
of which Saturates 0.5 g
Poly-unsaturated - g
Mono-unsaturated - g
Carbohydrates 58 g
of which sugars 2.2 g
Fibre 25 g
Protein 21 g
Salt - g

Cooking Time

Soak in plenty of cold water for a minimum 5 hours. Drain and rinse, then put in a large pan, cover with 5 cm of cold water, bring to the boil, scoop of any foam, then boil for a further 10 minutes. Scoop off the foam again. add a little salt and simmer, covered, for 1 ? 1.5 hours, keeping an eye on the water level.

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