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Toscanelli Beans are small beans, but larger than cannellini beans.
They have an off-white colour, and a tender skin.
When cooked, Toscanelli Beans are creamy. The classic traditional way of cooking Toscanelli Beans, back in the day when people had hearths, was to put them in a flask with olive oil and garlic at night and hang or rest the flask over the dying fire all night.
Toscanelli Beans are good for use in stews or soups.
Substitutes
White kidney beans, cannellini beans.
History
Toscanelli Beans were developed in Tuscany, Italy.
Also called:  Fagioli bianchi toscanelli (Italian)
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