Cannelloni, Navy, Butter beans

Name: Cannelloni, Navy, Butter beans
Cook time: 2 h 10 min
Yield: 3 servings
Ingredients: 2 cup dried Cannellini white bean or any kind; 10 cups water; 1 beetroot skinned and diced into small cubes; 5 fresh sage leaves; 1 bay leaf; 1 teaspoon freshly ground cumin powder; 1 teaspoon freshly ground ginger; 1 teaspoon smoked paprika powder; Kosher salt and pepper to taste (original: Kosher salt and pepper to taste); 4 tbsp extra virgin olive oil high quality or coconut oil; 1 cup of coconut milk; 1/4 cup coconut cream

By Dada Shivananda

Beetroots and Cannelloni white beans

How to break down the difference you see in the term “white beans” and wondering if it's referring to Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans? Well, that may be referring to any or all the above. And as there are so many varieties of beans, and several of each kind, no wonder it’s easy to be confused. Let’s find out what are differentiates one white bean from another. :

Navy (Pea) Beans

(common baked bean in the can) Some also called Navy beans, as pea beans, they are small, oval-shaped, and cooks fairly quickly. All of these beans once cooked become soft, tender, and get creamy when cooked. To make dips and sauce they’re perfect. You can mash in it the pot with a potato masher or blend with a hand-held blender. It gives a thick consistency after pureeing to thicken for soups, stews, and more. These beans have a mild flavor and are the bean of choice for classic baked beans, Navy Bean Chowder, and quintessential Style White Beans & Rice. The bean's name comes from its use as a food staple by the Navy during the early 1900s. Navy beans have the most fiber, 10% to 190 grams approximately.

Great Northern Beans

Are larger than Navy Beans smaller than Cannelloni beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Like all beans this is great in soups and stews, they hold their shape better they are cooked than Navy beans. All bean easily takes on the flavors of the foods they’re cooked with. The French use it commonly cassoulets.

Cannellini Beans

This bean is an Italian variety called cannellini, a plural of cannellini kind of hard candy, the variety of white bean resembling the candy, probably from Cannella cinnamon, literally, small tube, from Medieval Latin canella, often used in Italian dishes like Minestrone. These are the largest of the group and because of their natural kidney shape, also can be referred to as White Kidney Beans. It is much fleshier compared to Navy or Great Northern beans, and they have a nutty, earthy flavor and tender flesh. They’re excellent to use in salads, soups, stews, and chili. After cooking the beans retains their shape and texture well for use in all sorts of salads.

Cannelloni, Navy, Butter beans

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