Organic Cannellini Beans

Beans are grown by Edgewater Farms in NY and Morningstar Farms in VT. A lot of folks may have come to know cannellinis through the cuisine of Italy (think pasta fagioli), but these likely originate from the lands around what is currently regarded as Argentina and work very well in a locro stew (as do lima beans).
 
We have cannellini beans grown by Morningstar Farms in Glover, VT. Any white bean is difficult to grow in the Northeast due to our wetter autumns which can lead to the discoloration of the seed coats, so these beautiful beans are a real accomplishment!
 
I recently added some cooked cannellini to a pot of a simple four-ingredient marinara sauce made from the last round of our garden tomatoes, and even our toddler approved! They shine in any red sauce as much as any green sauce:
 
Peoples’ Pesto 1-2 hours,
12 servings Ingredients
1 lb (2 cups) dry cannellini beans
2 bunches basil (about 2 cups chopped)
1 bunch flat-leaf parsley (about 1 cup chopped)
2 cups olive oil
½ cup toasted sunflower seeds
1 teaspoons garlic powder
2 tablespoons sea salt
1 tablespoon white pepper
1 lemon’s juice
 
First, cook up your beans. Then coarsely chop your fresh herbs and then combine with the rest of ingredients. If you have a food processor, that’ll make quick work of it all. A mortar and pestle also do a good job. I recommend browning the sunflower seeds first. Cook them a minute or two on medium-heat, stirring them often until they begin to brown and become aromatic. Remove from the heat before they begin to smoke. Cool before adding. Toss the pesto into the beans. They are good to go as is, but also can become a main course if spooned on top of polenta, grits, or pasta.