Cannellini and Borlotti beans, spelt, chickpeas and lentils: a selection of top quality cereals and legumes which are perfect for the preparation of “minestrone”, soups, creamed soups, salads.
Cannellini Beans with ham
Ingredients (serves 4): 300g Cannelini Beans, 300g small tomatoes for sauce, 200g ham-rinds, 50g row ham, 2 tablespoons extra virgin olive oil, 1 clove of garlic, 1 onion, parsley, basil, salt and pepper.
Preparation: Let the beans to soak for about 12 hours. Drip and boil the Cannellini beans in abundant water for 45 minutes. Boil the ham-rinds for 15 minutes, take them out and cut in strings, put them in a pan, cover with salted cold water and cook again for 30 minutes. Put in a pan the minced ham, the chopped parsley and few basils’ leaves. Add the oil, the chopped onion, the tomatoes and cook for 20 minutes adding salt and pepper if necessary. Once ready pour the beans well drained, the sliced ham-rinds and cook for another 15 minutes. Serve very hot.