Cannellini Beans: What They Are and How to Use White Kidney Beans
Discover cannellini beans, their flavor and uses, with guidance for safely preparing dried white kidney beans.
Cannellini are large white beans with a creamy interior and a mild flavor. Also called white kidney beans, they are common in Italian cooking and work in soups, salads, pasta and purées. Their sturdy shape is useful when you want a bean to remain recognizably a bean after a simmer.
They are sold dried and canned. The choice affects preparation more than the finished dish's passport: canned beans are already cooked; dried beans need soaking and thorough cooking.
What do cannellini beans taste like?
They are mild and creamy, so they take on the flavor of olive oil, garlic, herbs and other ingredients around them. Add them to a soup with greens, toss them into pasta, or mash them with lemon and olive oil for a dip.
In a salad, drain cooked beans well and fold them gently through the dressing. They should be tender inside; a hard center is not the sort of texture contrast anyone ordered.
Are cannellini and Great Northern beans the same?
No. Both are white beans, but cannellini are generally larger and kidney-shaped, while Great Northern beans are medium-sized and oval. Great Northern beans can stand in for cannellini in many soups or salads. Expect a somewhat different size and texture, and cook dried substitutes according to their own instructions.
Navy beans are smaller again and can make a good creamy soup, although they may soften into it more readily. Canned and dried products also differ in firmness by brand.
How do you prepare them safely?
Dried cannellini are white kidney beans and must be cooked thoroughly. Kidney beans contain a natural lectin that proper cooking destroys. The US FDA advises soaking dried kidney beans for at least five hours, discarding the soaking water, then boiling in fresh water for at least 30 minutes; continue cooking until tender. Don't rely on a slow cooker alone to cook raw kidney beans.
Commercial canned cannellini are already cooked. Drain and rinse if your recipe calls for it, then warm them through or use them in a cold preparation. For home-canned beans, follow a tested food-safety process.
Can you substitute butter beans?
Butter beans can provide a creamy result, but are generally larger and have a different texture. They work well in an adaptable stew or salad; for a dish that relies on cannellini's smaller kidney shape, Great Northern beans may be a closer option.