Cannellini Beans

Cannellini Beans are creamy white beans with a mild, nutty flavor, often used in Italian and Mediterranean cuisines. They are available both dried and canned year-round, with dried beans offering a firmer texture when cooked. These beans are a staple in dishes such as minestrone soup, pasta e fagioli, and as a protein-rich addition to salads and stews. Their ability to absorb flavors makes them versatile in a variety of culinary applications.

Cannellini Beans Synonyms

White kidney beans
Italian kidney beans

Cannellini Beans Substitutes

Different Forms/Types of Cannellini Beans

Dried

Cannellini beans are often found dried and require soaking before cooking. This form allows for a longer shelf life and often results in a firmer texture after cooking.

Canned

Pre-cooked and ready to use, canned cannellini beans are convenient for quick meals. They can vary in quality, with some brands offering beans that are closer to the texture and flavor of home-cooked beans.

Jarred

Similar to canned, these are pre-cooked beans often preserved in a brine. Jarred beans may offer a fresher taste and less metallic flavor than canned options.

How to Choose Cannellini Beans

When selecting dried cannellini beans, look for uniform size and color, and ensure they are free from cracks or holes. For canned or jarred beans, choose brands that do not add unnecessary preservatives or sugar. Check the integrity of the can or jar, avoiding any that are dented or damaged.

Cooking/Prep Tips for Cannellini Beans

Cannellini Beans, also known as white kidney beans, are a staple in Italian cuisine and a versatile ingredient in many dishes. For intermediate and expert home cooks, it's important to note that these beans require thorough cooking to eliminate the natural toxin phytohaemagglutinin. Starting with dried beans, it's best to soak them overnight, which helps to reduce cooking time and improve digestibility. After soaking, drain and rinse the beans, then cook them in fresh water until tender, which typically takes about an hour. Avoid adding acidic ingredients like tomatoes or lemon juice early in the cooking process, as they can toughen the skins and prolong cooking time. Salt can also be added towards the end of cooking to avoid this issue.

Shelf Life of Cannellini Beans

Store dried cannellini beans in an airtight container in a cool, dry place; they can last up to a year. Canned or jarred beans should be stored in a cool pantry until opened. Once opened, transfer any unused beans to a non-metallic container, cover with fresh water, and refrigerate for up to three days. For longer storage, cooked cannellini beans can be frozen in an airtight container for several months.

Recommended Brands for Cannellini Beans

dried cannellini beans: Bob's Red Mill

canned cannellini beans: Goya

jarred cannellini beans: Jovial Foods

Cooking Techniques for Cannellini Beans

Boiling: The most straightforward method for cooking cannellini beans is to boil them. After soaking, place the beans in a pot, cover with water, and bring to a boil. Reduce to a simmer and cook until tender, skimming off any foam that forms on the surface.

Slow Cooking: Cannellini beans are well-suited to slow cooking, which allows their creamy texture to develop fully. They can be added to a slow cooker with aromatics and liquid, then cooked on low for 6-8 hours or on high for 3-4 hours.

Pressure Cooking: For those looking to save time, pressure cooking is an efficient method. Soaked cannellini beans can be cooked in a pressure cooker with water for about 10-15 minutes at high pressure, followed by a natural pressure release.