BEANS
Beans are a cornerstone of traditional Italian cooking, especially in rustic dishes where simple ingredients are transformed into hearty, flavorful meals. From creamy cannellini and colorful borlotti to numerous regional varieties, beans are used throughout Italy in soups, pasta dishes, stews, salads, and side dishes, both dried and fresh.
Quick Facts
Botanical Group
Most common Italian beans belong to Phaseolus vulgaris, although other species are also traditionally cultivated.
Family
Fabaceae, the legume family.
Native To
The Americas, where common beans were domesticated thousands of years ago before being introduced to Europe in the 16th century.
Peak Season
Fresh beans are generally harvested from summer into early fall, while dried beans are available throughout the year.
Italian Varieties
Cannellini, borlotti, Lamon, zolfini, corona, and numerous other local varieties are used in regional Italian cooking.
Flavor
Mild, earthy, and slightly nutty, with flavors ranging from delicate and creamy to richer and more pronounced depending on the variety.
Texture
Varies by type, from smooth and creamy cannellini beans to firmer, meatier borlotti and other regional varieties.
Best Uses
Pasta e fagioli, soups, minestrone, stews, salads, crostini, vegetable dishes, and traditional regional side dishes.
Storage
Store dried beans in an airtight container in a cool, dry place. Cooked beans should be refrigerated in their cooking liquid and used within a few days.
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