One pot Cannellini Beans are naturally creamy, butter, and nourishing. This easy white bean recipe will transform dry beans into tender bites loaded with flavor. Serve them as a simple vegan side dish or as a delicious addition to hearty soups, salads, dips, and more.
There are so many great reasons to keep dry beans in your pantry, including cost and flavor. One bag of dried cannellini beans (also known as white kidney beans) costs as much as about two cans yet will feed you twice as much. As the creamy white beans cook in the mixture of aromatic veggies and seasonings, they'll infuse layers of flavor in ways canned beans just can't. They're one of the best types of beans available for their flavor, texture, and versatility, and are especially popular in Italian cuisine.
Why You'll Love These Cannellini Beans
- Easy, inexpensive side. Cooking dried beans is not a complex process, although it does require a little patience as you let the beans simmer slowly to plump up. Since this recipe calls for dried beans and a handful of simple pantry staples, you'll be able to feed a crowd for a very low cost.
- Healthy option. White beans are a good source of fiber, and the US Dietary Guidelines recommend eating approximately 3 cups of beans per week! They can also support heart health, increase longevity, and more. This cannellini bean recipe is a great way to sneak more beans into your diet all week long.
- Filling meal prep option. This vegan side dish offers plenty of plant-based protein to keep you full. It also freezes and stores well so it is great to meal prep for lunches throughout the week or frozen for an easy dinner another day.
- So versatile. Once you have a pot of cannellini beans, you'll find yourself adding them to everything. They're especially wonderful in hearty soups, like Minestrone, or you can sautee them with some garlic, swiss chard, and lemon juice. They're flavorful enough to serve on their own as a side with some grated Parmesan cheese and crusty bread, or pop them in the food processor with some olive oil and fresh lemon juice to make your own white bean hummus!
Ingredient Notes
To make these delicious cannellini beans, you will need the following ingredients (full measurements in recipe card below):
- cannellini beans - start with dried beans to make sure they're delicious all the way through.
- olive oil
- aromatics - add diced yellow onion and minced fresh garlic cloves for a savory flavor.
- Italian seasoning - cook the dried herbs with the aromatics to release their flavor oils.
- water
- salt and pepper - be sure to season well right before serving.
- parsley - fresh herbs for serving add a pop of color and extra flavor.
You will also need a large mixing bowl, strainer, cutting board, knife, slotted spoon, and a large pot or Dutch oven.
How to Make the Best Cannellini Beans
- Soak beans. Place the cannellini beans in a large bowl and fill with water (covering the beans by at least 2 inches). Soak the beans overnight, then rinse and drain well.
- Sauté aromatics. Heat oil in a large stockpot or Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and Italian seasoning. Sauté until tender, about 2-3 minutes.
- Add beans and simmer. Add the drained, soaked beans and water. Bring it to a boil. Reduce heat to low and simmer for 2 hours until the beans are fully cooked through and tender, stirring occasionally. Skim off any foam during simmering and add more water if needed.
- Season. When the beans are tender and almost all the liquid has evaporated, add salt and pepper to taste. Sprinkle with parsley and serve warm.
Recipe Variations
- Adjust the seasonings. Feel free to add more or different herbs while you're cooking these creamy white beans. They'd be lovely with popular dried herbs like basil, oregano, marjoram, thyme, bay leaf, rosemary, etc. Some red pepper flakes would add a nice kick of heat, too.
- Use chicken broth. Add even more flavor during the cooking process by cooking in chicken stock. Just be sure to use less salt.
- Upgrade canned cannellini beans. If you want to make canned beans taste way better, give them a rinse, then sautee them with the oil, onion, garlic, and spices like normal. You can skip the slow simmer and serve them right away!
- Use the pressure cooker. If you want to prepare your beans a little faster, prepare the aromatics using the saute function of your pressure cooker, then cook the soaked beans for about 20-25 minutes until high pressure. Release the pressure quickly.
How to Serve
These Cannellini Beans are delicious served on their own as a side dish, or as part of another recipe that calls for cooked white beans including our favorites:
- White Bean Salad
- Minestrone Soup
- Curried White Bean Crostini with Toasted Pepitas
- White Bean Soup with Kale
Recipe Tips and Tricks
- Salt at the end. If you salt the beans before or during cooking, they may not soften up. Wait until they're already tender before adding the seasoning.
- Soak overnight. This will help the beans absorb moisture, reducing your overall cooking time. An overnight soak can also help prevent burst beans.
- Rinse well. It's a good practice to rinse your dried beans thoroughly to remove any dust or dirt.
- Scale down. This recipe makes an entire pound of dried beans, which is equivalent to approximately four cans. If you don't need that many beans, feel free to cut the ingredients in half.
Storing and Freezing Instructions
How to Store
Once cooked, let the beans cool to room temperature, then store them in an airtight container in the fridge for up to 5 days.
How to Reheat
Either microwave the beans to heat up a single serving or place them in a small saucepan with a little water. Place them over medium heat and stir often until they are fully reheated.
How to Freeze
Freeze the leftover beans in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
FAQ
Cannelini beans are also often called white kidney beans and can often be used interchangeably with great northern beans, navy beans, and more. They're a great substitute for butter beans, too.
Not exactly. They are both white beans, but navy beans are much smaller. Cannellini beans are known for having a wonderfully creamy texture and a nutty flavor. They can often be used interchangeably in many white bean recipes.
Although there are quite a few different types of white beans, they're all slightly different. Cannellini beans are known for their relatively thin skin, plump, creamy texture, and mildly nutty flavor. They're one of the larger varieties of white beans, and they're great at keeping their shape. Because of this, they're often served on their own, added to soups, or even turned into white bean hummus or puree.
More Bean Recipes
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Cannellini Beans
- Total Time: 10 hours 5 minutes
- Yield: 8 servings
- Diet: Vegan
Description
One pot Cannellini Beans are naturally creamy, butter, and nourishing. This easy white bean recipe will transform dry beans into tender bites loaded with flavor. Serve them as a simple vegan side dish or as a delicious addition to hearty soups, salads, dips, and more.
Ingredients
- 1 pound dried cannellini beans, rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- 6-8 cups water
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Place the cannellini beans in a large bowl and fill with water (covering the beans by at least 2 inches). Soak the beans overnight, then rinse and drain well.
- Heat oil in a large stockpot or Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and Italian seasoning. Sauté until tender, about 2-3 minutes.
- Add the drained soaked beans and water. Bring it to a boil. Reduce heat to low and simmer for 2 hours until the beans are fully cooked through and tender, stirring occasionally. Skim off any foam during simmering and add more water if needed.
- When the beans are tender and almost all the liquid has evaporated, add salt and pepper to taste. Sprinkle with parsley and serve warm.
Notes
How to store: Once cooked, let the beans cool to room temperature, then store them in an airtight container in the fridge for up to 5 days.
How to reheat: Either microwave the beans to heat up a single serving or place them in a small saucepan with a little water. Place them over medium heat and stir often until they are fully reheated.
How to freeze: Freeze the leftover beans in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
- Prep Time: 5 minutes
- Soak Time: 8 hours
- Cook Time: 2 hours
- Category: Beans
- Method: Stovetop
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Leave a Comment