Rancho Gordo Marcella Beans

Grown from heirloom Italian seed, this thin-skinned cannellini is named after Italian cooking hero, Marcella Hazan, who encouraged Rancho Gordo to grow it. A delicate tribute to a mighty force of nature.

Marcella beans are grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. You can use them in your kitchen as you would any small white, European-style bean, but with an ingredient like this, simple is often better. Add them mashed on some good crusty bread drizzled with your very best extra virgin olive oil and maybe a dusting of freshly cracked pepper.

Check beans for debris and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time. Even though these beans are small, you should take your time and gently allow them to fully cook. They are edible quite soon after you start but the real creaminess comes with time and low, slow and gentle heat.