Dwarf Cannellino — Heritage Drying Bean

Why I grow it

A lovely dwarf bean grown for its creamy white dried beans. Cannellini beans are a staple in our kitchen, particularly for two favourite soups: Dan's minestrone and my soupe au pistou.

Growing and drying our own means we can keep jars of beans in the pantry, ready for cooking long after the summer garden has finished producing.

At a glance

• Type: White drying bean

• Growth habit: Dwarf / bush

• Harvest: Mature pods for dried beans

• Best use: Soups, stews and slow-cooked dishes

• Season: Spring–summer

In the kitchen

These are proper soup beans.

Dan's favourite is minestrone, while mine is the Provençal classic soupe au pistou — vegetables and beans finished with a generous spoonful of fragrant basil pistou.

Cannellini beans have a mild flavour and creamy texture when cooked, making them particularly good at absorbing the flavours of a slowly simmered soup.

In the garden

A compact bush bean that doesn't need the tall climbing structures used for runner or pole beans.

Grow in full sun in well-drained soil. Allow the pods to mature fully and dry before harvesting for storage. If the weather becomes damp, mature pods can be picked and finished drying somewhere sheltered and airy.

Care

Water while establishing and during flowering and pod development. Avoid waterlogged soil and provide good airflow around plants.

What you'll receive

One pot containing 2 Dwarf Cannellino bean seedlings, ready to plant on.

Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.