Cannellini Beans
Mild flavor and creamy texture make these beans ideal for soups and stews as your go-to protein base.
What it is
Cannellini beans are large white kidney beans originally from Italy. They're part of the common bean family and are prized for their smooth, creamy texture and ability to absorb flavors well.
How to cook
Soak dried beans overnight, then simmer in fresh water for 1-2 hours until tender. For quicker cooking, use a pressure cooker for 15-20 minutes. Add salt only during the last 10 minutes of cooking to prevent tough skins.
Flavor and texture
Mild, slightly nutty flavor with a smooth, creamy texture that holds its shape well when cooked. Less starchy than navy beans but more substantial than black beans.
Best uses
Classic in minestrone soup, Italian white bean salads, pasta e fagioli, and pureed into creamy dips. Great in grain bowls, casseroles, and as a protein addition to salads.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 3-5 yearsin original bulk bin conditions |
| Sealed (pantry) | 3-5 yearsif kept airtight and dry |
| Refrigerated | 5-7 yearsin airtight container |
| Frozen | 8-10 yearsin airtight container |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Cooking tip
Add a bay leaf and a piece of kombu seaweed while cooking to enhance flavor and improve digestibility.
Interesting note
Cannellini beans are sometimes called 'white kidney beans' and were so valued in ancient Rome that they were used as voting tokens in elections.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), cannellini beans typically need 110–120 minutes of simmering instead of 90. Soak overnight, bring to a hard boil for 10 minutes before reducing heat, and start checking for creamy interiors at 100 minutes. Pressure cooking cuts this back to sea-level times.
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High