Bush-type bean variety Cannellino is an early vegetable bean variety that matures in 60-80 days after emergence. Plants reach a height of 45-50 cm and have a compact shape. Pods of this variety are green, each containing 5 to 10 medium-sized white seeds. Bean seeds are highly nutritious and used in cooking for soups, stewing, canning, freezing, and storage. This variety is suitable for cultivation both in open ground and in protected environments, with sowing in May and harvest in August-September. Cannellino beans not only have good taste but also beneficial properties. They contain proteins, carbohydrates, fats, ascorbic acid, B-vitamins, and trace elements — potassium, phosphorus, copper, and zinc. Bean cotyledons contain amino acids and biologically active substances such as arginine, tryptophan, tyrosine, leucine, lysine, asparagine, choline, hemicellulose, and betaine. Bean dishes are recommended for atherosclerosis and heart rhythm disorders. Decoctions of bean cotyledons are used for kidney diseases, rheumatism, hypertension, and disorders of salt metabolism, as well as as a medicinal remedy for diabetes. To cook beans, it is recommended to boil them in an open pot to preserve the light color of the seeds. Before boiling, beans are usually soaked, but if not, cold water should be added to the pot every 5-7 minutes. Beans must be boiled until fully tender to avoid potential poisoning. Canned Cannellino beans are ready-to-eat products that only require heating and seasoning before serving.
