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blue_dolphin

blue_dolphin

1 hour ago, JoNorvelleWalker said:

I have a Nigel Slater recipe that calls for dried haricot beans.  Google tells me that translates to navy beans.  I have no navy beans but I have pounds and pounds of Rancho Gordo products.  Could I use Marcella beans?

 

 

My understanding is that cannellini beans are in the same family as haricot and Marcellas are thin skinned cannellinis so they should work, assuming you keep in mind that the thin skins make the Marcellas rather delicate.  

If the recipe calls for a long cooking time and much mixing and it's important to you that the beans remain intact, you might want to pick something more sturdy. 

blue_dolphin

blue_dolphin

1 hour ago, JoNorvelleWalker said:

I have a Nigel Slater recipe that calls for dried haricot beans.  Google tells me that translates to navy beans.  I have no navy beans but I have pounds and pounds of Rancho Gordo products.  Could I use Marcella beans?

 

 

My understanding is that cannellini beans are in the same family as haricot and Marcellas are thin skinned cannellinis so they should work, assuming you keep in mind that the thin skins make the Marcella's rather delicate.  

If the recipe calls for a long cooking time and much mixing and it's important to you that the beans remain intact, you might want to pick something more sturdy. 

blue_dolphin

blue_dolphin

1 hour ago, JoNorvelleWalker said:

I have a Nigel Slater recipe that calls for dried haricot beans.  Google tells me that translates to navy beans.  I have no navy beans but I have pounds and pounds of Rancho Gordo products.  Could I use Marcella beans?

 

 

My understanding is that cannellini beans are in the same family as haricot and Marcella's are thin skinned cannellinis so they should work, assuming you keep in mind that the thin skins make the Marcella's rather delicate.  

If the recipe calls for a long cooking time and much mixing and it's important to you that the beans remain intact, you might want to pick something more sturdy. 

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