Cannellino Lingua Di Fuoco

Family: Fabaceae Legume

Savory-scented and richly satisfying, Cannellino Lingua Di Fuoco dry beans develop a warm, fire-kissed character that feels as inviting as it is hearty.

The pods carry a distinctive, elongated form, and the mature beans present a smooth, creamy interior with a firm, meaty bite once rehydrated—ideal for slow-simmered potfuls, robust sauces, and comforting bean-forward dishes. Grow this dependable 105-day variety for a pantry staple that rewards patience with depth of flavor and satisfying texture.

Light: Full SunMaturity: 105 DaysHabit: Bush

Botanical illustration of Cannellino Lingua Di Fuoco

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	105
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

These Cannellini-style dry beans rehydrate into a creamy center with a stubborn, meaty firmness—exactly what you want when the pot has to simmer for hours without turning to paste. Their warm, slightly charred character loves fat (olive oil or pork) and tomatoes, and stands up to garlic and bay with zero need for gentling tricks.

Best Uses

slow-simmered bean pot with aromatics until creamy but still structured
thick, spoon-coating bean purée for crostini or grain bowls
rich bean-and-tomato ragù style sauces
soups and stews where the beans need to hold shape

Flavor Profile

warm, fire-kissed savoriness creamy interior firm, meaty bite after rehydration toasty, legume-forward aroma

Kitchen Pairings

olive oil garlic onion bay leaf smoked pork (or bacon) tomato

Frequently Asked Questions

What pest or disease most commonly affects Phaseolus vulgaris (cannellini/bean type) and how do I treat it?

A frequent problem is bean rust or fungal leaf spotting, which shows up as small brown/orange spots on leaves and can spread quickly in humid weather. Water at the soil line (not the foliage), space plants for airflow, and remove badly spotted leaves early. If it keeps spreading, use a labeled copper fungicide and follow the application interval on the product label.

How often should I water Phaseolus vulgaris during the main growing phase (from flowering through pod fill)?

During flowering and pod fill, keep the soil evenly moist but never waterlogged—about 1 inch (2.5 cm) per week total, adjusted for heat and container drainage. Water deeply 1–2 times per week so moisture reaches the root zone; the top 1 inch should dry slightly between waterings. Inconsistent moisture can cause poor pod set and misshapen pods.

How can I tell when Phaseolus vulgaris is ready to harvest (days to maturity ~105)?

For dry beans, harvest when pods are fully mature and the plants are mostly dry: the pods should be crisp and the seeds inside hard, rattling when you shake a pod. For fresh beans, start picking when pods are firm and well-filled but before they turn fully dry. Time your harvest close to the ~105-day mark, but confirm by pod crispness/seed hardness rather than the calendar alone.