What is a good substitute for cannellini beans?

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.

Are navy beans and cannellini beans the same thing?

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.

Do all white beans taste the same?

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.

Cannellini Beans

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
1/2 teaspoon Italian seasoning
6-8 cups water
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
2 tablespoons fresh parsley, finely chopped

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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