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Tondini Navy Beans

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$9.50 Unit

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Tondini Navy beans

The Tondini or Burrini beans hold their shape particularly well when cooked. They have a mild, buttery flavor with a long mineral finish. The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century.



  • Its shape is small and rounded that it resembles peas much more than beans: 

  • The color that distinguishes its skin is white, which can take on a "white" or ivory nuance: always keep in mind that the Tondino bean could in the presence of a humid and rainy climate, especially during its maturation process.

  • Their peel is decidedly thin and their consistency tender, but you will only notice this once cooked!

It is very tasty and easy to digest. The beans have a round shape and thin white skin. Also, these beans do not cause bloating.


Average nutritional values: 

Energy: 286Kcal 

Fat: 2.10g 

of which saturated fatty acids: 0.1g 

of which polyunsaturated fatty acids: 0.4g 

of which monounsaturated fatty acids: 0.1g 

Cholesterol: 0mg

Sodium: 13mg 

Carbohydrates: 33.80g 

Fiber: 24.90g

Potassium: 307mg

Protein: 20.40g 

Vitamin A: 4 IU

Vitamin C: 18.8mg 

Calcium: 15mg 

Iron: 1.9mg 

Vitamin B: 60.2mg

Vitamin B12: 0µg

Magnesium: 101mg


Like all legumes, Tondini Navy beans proteins contain only some essential amino acids, the most abundant of which is lysine. To find the amino acids that legumes are lacking in, it is useful and necessary to combine them in the same meal or dish with whole grains. These legumes are also a rich source of dietary fiber which promotes the activity and well-being of the intestine.

They also contain a good amount of vitamins - especially A, B, C, and E - they bring a fair amount of mineral salts, especially iron, potassium, phosphorus, and calcium.

Tondini Navy beans also contain soluble and insoluble fibers, which are essential for good intestinal function. And then there are mineral minerals (iron, selenium, zinc, calcium, phosphorus, and potassium), B vitamins and carbohydrates (about 50%). A lot of energy: this is the immediate sensation you have after consuming a good plate of legumes, especially if cooked in the Italian way.


Tondini Navy beans are also a source of glucodrine, molecules effective in controlling blood sugar.


Use in the kitchen

Tondini Navy beans should not be consumed as a side dish but should be eaten as a central course of the meal, as a single dish, replacing the best-known protein sources, such as meat, fish, between 2 and 4 times a week, cheeses, cold cuts or eggs. They are also suitable for seasoning pasta or rice dishes and nutritious soups.

Tondini Navy beans adapt to many preparations, it is certainly not a secret! Protagonists of side dishes, salads and soups, they turn out to be truly extraordinary even if consumed alone, seasoned only with a pinch of salt, enough pepper and a drizzle of extra virgin olive oil.


Try them also laid in a slice of homemade bread, rubbed with a clove of garlic and always seasoned with oil, you will feel that extreme goodness!


Preparation: First, Tondini Navy beans are soaked for one night and then cooked. Tomatoes, hot peppers, and some sage leaves are added to the beans. 

Tasty taste and tender consistency represent the characteristics of Tondini Navy beans, which:

  • it is sown after June 15;

  • blooms from mid-August;

  • It is harvested in October.


Although its consumption is almost exclusively limited to the " dry state ", in addition to soups or alone as a substantial side dish, it should not be forgotten that, immediately after the harvest period, the pod can be shelled and the beans placed in the fridge for the colder period.


Tondini Navy beans soup

There are many recipes with Tondini Navy beans, an ingredient that lends itself to the preparation of many different dishes. Starting from the first courses, one of the recipes of the Italian tradition is certainly pasta and beans, a first course that is prepared by cooking Tondini Navy beans with tomato and different types of spices, and which is flavored with raw ham, lard or pork rump. 

Another great traditional dish is certainly Tondini Navy beans soup that is prepared with different types of legumes. To make it at home, cook soaked Tondini Navy beans, extra virgin olive oil, and spices for at least an hour, lengthening everything with two tablespoons of tomato sauce. And if you want a bean even tastier, add some bacon or ham in the preparation! 

Many second courses can be cooked with beans, especially using them as a side dish for meats or other foods. An example is a sausage and Tondini Navy beans, a rich and easy to prepare dish! Cook the sausage in a pan and prepare a minced shallot to fry in extra virgin olive oil. Add the beans, salt, pepper and a spoonful of tomato sauce. Bring the sausage to the boil and sauté it together with the beans for another ten minutes. In short, with this ingredient, all you have to do is give vent to your imagination! 



Store cool and dry. Protect from heat sources.

The Tondini or Burrini beans hold their shape particularly well when cooked. They have a mild, buttery flavor with long mineral finish.

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century.


Suggestion: They are delicious as an accompaniment to fish or spread on toasted Tuscan bread with olive oil. These small white beans are perfect for making baked beans.

2.2 pound (1 kilogram)

Ingredients: Navy beans, raw – May contain traces of gluten, soy and sesame

Packaging: Plastic Wrap

Flavor: Buttery
Color: White

Product of Italy


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Tondini Navy Beans