Bulk Beans sold in 1 lb and 5 lb quantitiesCannellini beans popular in Italian cuisine, are large white beans with a firm texture and nutty flavor. A relative of the kidney bean, the cannellini bean must always be cooked properly as raw cannellini beans contain high levels of toxic lectins which can cause serious health problems.
Soak the beans in a large bowl of cold water overnight. Drain. Place the beans in a large sauce pan of water, bring to a boil, and cook for 20 minutes. Drain. Return the beans to the pan, cover with cold water, and bring to a boil again. Add the bay leaves, garlic, oil, salt, pepper, Jeddy's Seasoning and cook until the beans are tender, 1-2 hours. Reserve the bean stock for soups. Discard the bay leaves.
Place the beans in a pressure cooker, cover with 2 inches of water, add bay leaves, garlic, oil, salt, pepper and Jeddy's Seasoning. Bring water to a boil, cover and lock lid into position and place pressure regulator on lid. Continue to keep heat on medium high until the pressure regulator begins to chatter, then immediately REDUCE HEAT to medium low. You want a medium slow rhythmic chatter from the regulator. If it the heat is too high, you'll lose steam or water too quickly before the beans are cooked.
Cook with a medium slow chatter for 30 minutes. Remove from heat and allow the pressure to drop on its own accord. When the air vent/cover lock has dropped, remove pressure regulator, unlock lid and remove it. Scoop out the bay leaves, and stir beans. Garlic cloves will dissolve in the liquid when you stir the beans.