White beans Organic

What is in the tin of white beans?

Organically grown white beans, water, salt and ascorbic acid, which limits oxidation and keeps the bean pale. The 400 g Kazidomi tin is ready to eat: the beans are already cooked, so all that remains is to drain and rinse them before they go into the dish.

White beans or chickpeas: which for which dish?

The Kazidomi white bean softens as it heats and thickens a cassoulet, a soup or a purée on its own. A chickpea keeps its shape and its bite, which sends it towards houmous, salads and curries. For a creamy stew made without any cream, the white bean is the one.

How do I cook with them?

In a cassoulet, a Tuscan soup with cabbage, a warm salad with olive oil and rosemary, or blended into a purée alongside fish. Already cooked, Kazidomi white beans go in at the end of a recipe and need only a few minutes to take on the flavour of the pan.

Why is there ascorbic acid on the list?

It is vitamin C, working here as a technical antioxidant: it stops the white bean browning inside the tin over the months. Kazidomi declares it on the label alongside the water and the salt. It brings neither taste nor texture of its own to what comes out of the tin.

How do I store the tin and the leftovers?

Closed, somewhere cool and dry, until the date printed on it. Once opened, tip the Kazidomi tin into an airtight container in the fridge and eat the white beans within three days. They freeze as well, drained and rinsed, in portions ready to drop into a soup.