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Home   Whole Foods from Hodmedod & Guest Producers   Cannellini Beans from Norfolk
Gog Magog Beans with Chorizo Gog Magog Beans with Chorizo
Gog Magog Bean, Fennel and Tuna Salad Gog Magog Bean, Fennel and Tuna Salad
Cannellini Beans from Norfolk
Cannellini Beans from Norfolk

Cannellini Beans from Norfolk

Free UK delivery on all orders over £50

Cannellini beans are a delicate creamy white variety of common bean, Phaseolus vulgaris, also known as white kidney beans. These beans were grown for us as a trial crop in Norfolk.

Growing drying beans from New World species is difficult to do in the UK, certainly at any kind of scale. We only occasionally have very limited quantities of some special rare beans from a handful of growers.

Cannellini beans are traditionally used in French cassoulet and are popular in Italian cuisine.
With a fluffy texture and mild nutty flavour they’re delicious in soups, stews and salads.

  • Cooking instructions

    Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 40 minutes until the beans are soft. Add more water if needed.

    Notes on Cooking Dried Pulses

    Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.

    Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.

  • Ingredients

    Cannellini Beans

    Allergy information

    May contain lupins

  • Reference figures for dried common or haricot type beans
    Typical values Per 100g
    Energy 1218kJ (286kcal)
    Fat 1.6g
    of which saturates 0.3g
    Carbohydrate 50g
    of which sugars 2.8g
    Fibre 17g
    Protein 21g
    Salt 0.1g

Category: Beans , Phaseolus Beans , Phaseolus vulgaris , Rare Beans

Gog Magog Beans with Chorizo Gog Magog Beans with Chorizo
Gog Magog Bean, Fennel and Tuna Salad Gog Magog Bean, Fennel and Tuna Salad

More From This Collection

Phaseolus bean varieties

Dried Beans, Split & Whole

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Recipes using Cannellini Beans from Norfolk

Gog Magog Beans with Chorizo
View Full Recipe
Gog Magog Beans with Chorizo
This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans but any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well.

Serves: 4

Ingredients

  • 200g dried Runner Beans such as Scarlet Runners or Gog Magog Beans
  • 2 tbsp Olive Oil
  • 200g Chorizo Sausage
  • 4 cloves Garlic
  • 1 medium Onion
  • 1 medium Carrot
  • 2 sticks Celery
  • 1 x 400g tin Chopped Tomatoes
  • 2 Bay Leaves
  • Zest of 1 Orange
  • 500ml Stock
  • Bunch of Thyme

Method

  1. Soak the beans overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil for 10 minutes. Reduce the heat, cover and simmer for around 45 minutes until tender but not too soft. Drain the beans and set aside.
  2. Heat the oil in a large saucepan, add the chorizo sausage and cook until it starts to brown.
  3. Add the garlic, onions, carrot and celery, cover and cook over a low heat for 10 minutes.
  4. Add the tinned tomatoes and simmer for a further 15 minutes.
  5. Add the beans, stock, bay leaves, orange zest and thyme.
  6. Cover and place in an oven at 160°>C / 300°F for 1½ to 2 hours.
  7. Leave to rest - or serve immediately if you can't wait!
Gog Magog Bean, Fennel and Tuna Salad
View Full Recipe
Gog Magog Bean, Fennel and Tuna Salad
Lindsey Dickson of The Eating Tree used uur large white creamy Gog Magog beans to make a beautiful bean, fennel and tuna salad. Any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well.

Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.

This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.

Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.

Serves: 2

Ingredients

  • 175g dried Runner Beans such as Scarlet Runners or Gog Magog Beans
  • 1 Fennel Bulb
  • 1 Large or 2 Small Courgettes, sliced
  • 100g Fresh Peas (after podding)
  • 1/4 Teaspoon Dried Fennel Seeds
  • Juice of One Lemon
  • Olive Oil
  • Sea Salt and Black Pepper
  • 1 Jar of Albacore Tuna, drained

Method

  1. Cook the beans according to the instructions.
  2. Cut the fennel in half lengthways, remove the hard stalk then slice thinly.
  3. Heat 2 tablespoons of olive oil in a large frying pan and add the sliced fennel, cook for a minute and then add then courgettes, peas and fennel seeds.
  4. Fry on a medium heat for about 5 minutes, stirring regularly until the courgettes are cooked but not taking on any colour.
  5. In a small lidded jar, mix the lemon juice with 3 tablespoons of olive oil, 1/4 teaspoon salt and a few turns of the pepper grinder.
  6. While the vegetables are still warm, tip in the cooked beans and stir to combine.
  7. Add the dressing and stir lightly.
  8. Arrange on a serving plate and distribute the tuna over the top.
  9. Drizzle over a little more olive oil if desired.
View all recipes
  • Gog Magog Beans with Chorizo

    Gog Magog Beans with Chorizo

    View Full Recipe
    This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans but any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well.

    Serves: 4

    Ingredients

    • 200g dried Runner Beans such as Scarlet Runners or Gog Magog Beans
    • 2 tbsp Olive Oil
    • 200g Chorizo Sausage
    • 4 cloves Garlic
    • 1 medium Onion
    • 1 medium Carrot
    • 2 sticks Celery
    • 1 x 400g tin Chopped Tomatoes
    • 2 Bay Leaves
    • Zest of 1 Orange
    • 500ml Stock
    • Bunch of Thyme

    Method

    1. Soak the beans overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil for 10 minutes. Reduce the heat, cover and simmer for around 45 minutes until tender but not too soft. Drain the beans and set aside.
    2. Heat the oil in a large saucepan, add the chorizo sausage and cook until it starts to brown.
    3. Add the garlic, onions, carrot and celery, cover and cook over a low heat for 10 minutes.
    4. Add the tinned tomatoes and simmer for a further 15 minutes.
    5. Add the beans, stock, bay leaves, orange zest and thyme.
    6. Cover and place in an oven at 160°>C / 300°F for 1½ to 2 hours.
    7. Leave to rest - or serve immediately if you can't wait!
  • Gog Magog Bean, Fennel and Tuna Salad

    Gog Magog Bean, Fennel and Tuna Salad

    View Full Recipe
    Lindsey Dickson of The Eating Tree used uur large white creamy Gog Magog beans to make a beautiful bean, fennel and tuna salad. Any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well.

    Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.

    This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.

    Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.

    Serves: 2

    Ingredients

    • 175g dried Runner Beans such as Scarlet Runners or Gog Magog Beans
    • 1 Fennel Bulb
    • 1 Large or 2 Small Courgettes, sliced
    • 100g Fresh Peas (after podding)
    • 1/4 Teaspoon Dried Fennel Seeds
    • Juice of One Lemon
    • Olive Oil
    • Sea Salt and Black Pepper
    • 1 Jar of Albacore Tuna, drained

    Method

    1. Cook the beans according to the instructions.
    2. Cut the fennel in half lengthways, remove the hard stalk then slice thinly.
    3. Heat 2 tablespoons of olive oil in a large frying pan and add the sliced fennel, cook for a minute and then add then courgettes, peas and fennel seeds.
    4. Fry on a medium heat for about 5 minutes, stirring regularly until the courgettes are cooked but not taking on any colour.
    5. In a small lidded jar, mix the lemon juice with 3 tablespoons of olive oil, 1/4 teaspoon salt and a few turns of the pepper grinder.
    6. While the vegetables are still warm, tip in the cooked beans and stir to combine.
    7. Add the dressing and stir lightly.
    8. Arrange on a serving plate and distribute the tuna over the top.
    9. Drizzle over a little more olive oil if desired.
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