Purgatorio Beans

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These small white beans are similar to cannellini beans, and with their tender, thin skin, don’t need to be soaked before cooking. You can use these scrumptious beans, whenever your recipe calls for cannellini or white beans. According to legend, their name - Beans from Purgatory- comes from their traditional place at Ash Wednesday lunch.     

La Valletta’s Fagioli del Purgatorio Perlato degli Altopiani di Colfiorito were traditionally prepared simply in honor of the first meal of the Lenten season, but secretly are so delicious that our producer, Rosalba Cappelletti, raves about her mother’s own simple preparation of boiled purgatorio beans in a soffritto of good olive oil, diced onion, sliced potato, and a handful of sage leaves.

You can enjoy them the way the Cappelletti family has for generations, or the way legendary cookbook author Marcella Hazan liked them - in a deliciously hearty soup with pearl barley,  swiss chard, carrots, celery, and onion, topped with olive oil and parmigiano reggiano. Or for a quick light lunch, toss them into a cold salad of tuna, parsley and onion.

La Valletta is a family-run company in Umbria that uses sustainable processes to grow the exceptional grains and legumes that form the cornerstone of rural Umbrian cuisine. Founded in 1985 by Antonio and Adriana Cappelletti, the company is now run by their children, brother and sister team Alessandro and Rosalba Cappelletti, in the tiny village of Colfiorito. La Valletta is dedicated to the preservation and promotion of plants native to the Colfiorito Plateau, an area of rolling green fields on the border of Umbria and Le Marche. On their 100 acres, the Cappelletti family is proud to cultivate pearled barley, farro, purgatorio beans, chickpeas, cicerchie, lentils and borlotti beans - all healthy grains and legumes that are part of the Mediterranean diet and represent the taste of Umbria, a land full of history and tradition.

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