Cannellini beans, coming from traditional cultivations of Molise, must be softened in fresh water for 8-12 hours.
Put them in cold water in a pot and let them cook at low heat. Some people add a pinch of bicarbonate of soda during the soaking phase or to the cooking water of chickpeas or beans in order to make them more digestible and soft.
Add salt only when cooking is almost completed
In a pressure cooker 40 minutes are enough from the beginning of the whistle of the pot. Soaking can be avoided by extending the cooking time.
How to taste them
FETTUCCINE WITH CANNELLINI CREAM, ARUGULA AND BREADCRUMBS