Cannellini (white) beans are a delicious bean that's versatile and easy to use!
We're sharing some of our favorite recipes for cannellini beans that include soups, salads, and main courses you'll love.
White Bean Recipe FAQs
Are canned or dried beans better?
Canned and dried beans are both great, but each has some pros and cons.
Canned beans are easy to use, quick, and keep for a long time. They're easy to keep in your pantry and helpful when you want a quick, weeknight meal. However, depending on the brand, they may be too mushy or lack flavor. Test out a couple of types and decide which brand you like best.
Dried beans tend to have a lot of flavor and can be stored for a long time in their dried form. But they do take quite a bit of time to make, so you have to plan ahead!
Are cannellini beans the same as white beans?
White beans are a bit of a catch-all term that includes cannellini beans, Great Northern beans, Navy beans, and Baby Lima beans.
Cannellini beans are also called white kidney beans or Italian kidney beans. They're often used in Italian cooking and well known for being included in soups.
Great Northern beans are similar to cannellini beans but are less creamy and more delicately flavored. Navy beans are smaller and quicker to cook. They're very creamy and good in dips. Baby Lima beans are small and smooth with a rich, buttery flavor. They're good for serving alongside ham.
How to cook dried cannellini beans?
To cook dried cannellini beans:
- Soak them in cold water for a minimum of 5 hours (overnight works great) then drain and rinse them.
- Add the beans to a pot with at least three inches of water and bring them to a boil.
- Reduce them to a simmer for 1 ½ to 2 hours, checking them after the 75-minute mark every 15 minutes or so to see if they're done.
- Salt the beans when they are close to being done.
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