Beans

A staple of peasant cuisine in many countries, beans have long been an important source of protein in Italian cuisine. Surprisingly, all beans are native to the Americas, and were among the souvenirs brought back to Europe by explorers in the 15th and 16th centuries (along with tomatoes!). Their high protein content, relative ease of growing, and ability to be preserved for long periods by drying made them an instant hit with Italian peasants, and beans have been an important staple in Italy ever since. To this day, they are one of the most delicious and affordable sources of protein available—and they’re vegetarian, too!

There are a number of Italian bean varieties that have gained international popularity, and dishes that wouldn’t be the same without these creamy, filling little legumes. The most famous variety of Italian beans are cannellini, a nutty, tender variety of white bean with a thin skin and an oval, slightly kidney-shaped form. They’re ideal for smooth purees or dishes that use beans as a thickening agent, like some soups and stews. Borlotti, also known as cranberry beans or Roman beans, have a distinctly beautiful pattern of tan and red markings that have a striking appearance when cooked. The name is thought to have come from the verb borlare, which means to fall or hang down in northern Italian dialects, the way the bean pods do when they are ready to be harvested. They have a thicker skin that makes them ideal in salads and tossed dishes.

Beans feature prominently in many traditional cucina povera dishes, the Italian cooking philosophy that focuses on making inventive dishes with bare-bones ingredients and limiting food waste. Pasta e fagioli, minestrone, Tuscan fagioli all’uccelletto, ribollita…the list goes on and on! Find the best selection of creamy, tender dried beans from Italy to stock your pantry here.