Cannellini Beans

This Cannellini Beans Recipe is an easy and nutritious way to turn dried white beans into a hearty and delicious side dish or lunch. Vegetarian and gluten-free.

Beans are an inexpensive, shelf-stable, and healthy addition to any kitchen pantry. Available dry or precooked and canned, beans are an easy and delicious way to incorporate extra plant-based protein and fiber into your diet.

When I first made this cannellini beans recipe, I couldn’t believe that such a simple bean recipe could offer so much flavor.

All about the beans – plus a few other simple ingredients, such as garlic, fresh herbs, olive oil, and lemon – the humble little cannellini is the perfect bean for this recipe. Completely vegetarian and gluten-free, this dish can be enjoyed for breakfast with eggs, on toast for lunch, topped with salmon for dinner, or simply as it is.

Can I Use Canned Cannellini Beans?

Canned cannellini beans (often labeled as white kidney beans) are great if you’re in a hurry, but cooking your own cannellini beans will taste a million times better. Since this recipe uses so few ingredients, I highly recommend skipping the cans, saving them for soup and stew recipes.

How to Cook Cannellini Beans

Start by soaking your beans for at least 8 hours. You may also soak them overnight.

• Tip: If you forget to pre-soak your cannellini beans, you may also quick-soak them. To do this, transfer your beans to a large pot filled with approximately 8 cups of water and a generous pinch of salt. Bring to a boil over high heat, cover with a tight lid, and then remove from the heat. Allow them to soak for one hour before draining and rinsing.

Place the drained and rinsed soaked beans in a large pot. Add any aromatics (in the case of today’s recipe, we’re adding garlic, fresh sage, and rosemary), a little olive oil, and a generous pinch of salt. Cover with 6 cups of water. Bring to a boil and then reduce to a simmer. Cook until the beans are creamy, but not mushy.

From here, you may use your cooked cannellini beans however you’d like – you could even save the liquid they were cooked in to make a fabulous broth for soup.

• Tip: You can freeze pre-soaked beans. Simply drain and rinse before transferring to a freezer-safe ziplock bag.

What are Cannellini Beans?

Found in recipes like minestrone and pasta e Fagioli, these pretty white beans are actually a sub-variety of kidney beans and are often referred to as white Italian kidney beans.

Their dense interior makes them a perfect bean for hot soups, bean salads, or even healthy veggie platters.

Try adding cannellini beans to other recipes, including,

White Bean Salad Recipe
Hamburger Soup Recipe
White Chicken Chili Recipe

Serving Ideas

• Breakfast: Serve with a couple of fried eggs and a few slices of bacon. One of my very favorite high-protein meals.
• Lunch: Enjoy with some juicy grilled shrimp or top on crunchy, toasty, buttery bread.
• Dinner: Enjoy with your favorite white fish, salmon, pork chops, steak, and, yes, chicken, too.

Looking for more delicious bean recipes? Try these reader favorites:

• Easy Three-Bean Salad Recipe
• Navy Bean Soup with Ham
• Instant Pot Black Bean Soup Recipe
• Perfect Instant Pot Black Beans
• Easy Red Beans and Rice Recipe
• Refried Beans (How to Make Refried Black Beans)

Have you tried making this Easy Cannellini Bean Recipe?

Tell me about it in the comments below! I always appreciate hearing your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.