Bean Heirloom Cannellini - Renee&
Bean Heirloom Cannellini - Renee&
Bean Heirloom Cannellini - Renee&
Bean Heirloom Cannellini - Renee&

Bean Heirloom Cannellini - Renee's Garden

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Phaseolus vulgaris

Bush Beans

A real kitchen garden favorite, heirloom Cannellini beans are the classic variety to use in making a delectable minestrone soup. The plump white beans have a real “melt in your mouth” texture that can’t be beat for rich, meaty flavor in satisfying soups, stews, salads or in tasty standalone bean dishes.

The vigorous plants always produce heavy pod sets and the handsome dry beans shell out easily. Cannellini beans are an excellent source of dietary protein and fiber. 

Seed Count: Approx. 60 - 65 / Weight: 18 g

Cold Winters

Mild Winters


Sow Seeds

Days to Germinate

Days to Harvest

May - June
March - June
Full sun
4 inches apart
1 inch deep
7 - 10 days
85 - 92 dried


Don’t plant too early; cold conditions prevent good bean germination. In late spring, when nights are securely above 55°F (13°C), sow seeds in well worked, fertile soil in full sun. Poke seeds in 1 inch deep and 4 inches apart in rows 1 1/2 to 2 feet apart.


If first sowing comes up unevenly, replant right away; new seedlings catch up quickly. Bean seedlings are tempting treats to birds; watch carefully and protect with netting if necessary.


When the beans are hard and smooth inside dry and leathery pods, harvest the whole crop at once, or, if frost or excessive rain threatens, pull entire plants and finish drying in a sheltered spot. Shell out the completely dry beans by hand or put whole pods in a pillowcase and whack it on the ground to “spill the beans” from pods. Put cleaned, shelled beans in freezer for 3 to 4 days to eliminate any insects, then store in glass jars in a cool dry place. Check out YouTube/Renees Garden for harvesting video!

Note: freshly grown dry beans will cook faster than store bought ones. Soak overnight first, then cook up with a bay leaf, garlic and savory herbs.

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