

The Umbrian cannellini beans by Agricola Locci are the result of the Umbrian agricultural tradition. Dried beans have been cultivated and processed according to the ancient rural tradition. 100% Umbria.
The Agricola Locci cannellini beans are expertly cultivated, produced and packaged exclusively in Umbria, in accordance with the the integrated farming directives. The “Phaseolus vulgaris” variety is sown in April-May and harvested in July-August.
Cannellini beans are rich in vitamins and mineral salts. They are also a natural regulator of sugar and cholesterol levels in the blood. Ideal in soups and minestre, as a side dish to light meats, crustaceans and molluscs; they can be tasted with a drizzle of extra virgin olive oil intensifying its flavour.
Data sheet:
Average nutritional values per 100g of product:
Energy: 1166Kj - 279Kcal; Fats: 1.6g, of which saturates 0g; Carbohydrates: 45.5g; of which sugars: 2,9g; Fiber: 17.6g; Proteins: 23.4g; Salt: 5mg; Water: 9g
Food subject to natural weight loss. It may contain traces of GLUTEN.
Produced and packaged for Agricola Locci at: Fraz. Protte di Spoleto 38, 06049 Spoleto (PG) ITALY
INGREDIENTS
280g cannellini beans - 1 onion - 10g parsley - 3 mint leaves - 2 tbsp red wine vinegar - 5 tbsp extra virgin olive oil - salt and black pepper
METHOD
Rinse the cannellini beans under tap water. Drain and place them in a large pot of cold water, add garlic and bring to a boil, cooking for approximately 1 hour and a half.
Peel the onion, then place it in a large bowl of water for 10 minutes. Wash and chop the parsley. Add the onion, parsley and beans in a salad bowl and season with olive oil, vinegar, salt and black pepper; then garnish the cannellini bean salad with mint leaves. Put the salad in the fridge to rest for one hour and finally serve it.