Renee's Garden - A real kitchen garden favorite, heirloom Cannellini beans are the classic variety to use in making a delectable minestrone soup. The plump white beans have a real “melt in your mouth” texture that can’t be beaten for rich, meaty flavor in satisfying soups, stews, salads, or in tasty standalone bean dishes. The vigorous plants always produce heavy pod sets and the handsome dry beans shell out easily. Cannellini beans are an excellent source of dietary protein and fiber.
Fun Fact: Cannellini Beans originated in Argentina, and were brought to Europe via Spanish Explorers in the 1500's.
Instructions - Don’t plant too early; cold conditions prevent good bean germination. In late spring, when nights are securely above 55°F (13°C), sow seeds in well-worked, fertile soil in full sun. Poke seeds in 1 inch deep and 4 inches apart in rows 1 1/2 to 2 feet apart. When the beans are hard and smooth inside dry and leathery pods, harvest the whole crop at once, or, if frost or excessive rain threatens, pull entire plants and finish drying in a sheltered spot. Shell out the completely dry beans by hand or put whole pods in a pillowcase and whack it on the ground to “spill the beans” from the pods. Put cleaned, shelled beans in the freezer for 3 to 4 days to eliminate any insects, then store in glass jars in a cool dry place.
- Plant in: May-June for cold winters or March-June for mild winters
- Full sun
- Sow Seeds: 4" apart, 1" deep
- 7-10 days to germinate
- Days to Harvest: 85-92 dried
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