Cannellini Beans: From Dried Beans to Brothy Bean Bliss

Cannellini beans are an absolute favorite in my kitchen. These creamy white beans are super versatile and can be transformed into anything from a cozy bowl of brothy beans to a creamy dip, or tossed in pasta dishes for a quick whymeal. Whether you’re making a Mediterranean white bean soup or a simple side dish, cooking with Cannellini beans offers so much flavor, especially when paired with fresh herbs like sage or rosemary.

While I often have a can of white beans ready to go just in case, I absolutely love making cannellini beans from dried beans. It takes a little extra time and prep but it's actually super simple. Once you've cooked the dried beans you can serve them in their own delicious broth or drain and rinse them and add them to other recipes just the same way you would with canned beans.

Ingredient Notes

• Cannellini Beans: Whether you use dried beans or a can of Cannellini beans, these white beans offer a nutty flavor and creamy texture, making them perfect for Mediterranean flavors, soups, and dips.
• Liquid: I prefer cooking Cannellini beans in vegetable broth or chicken broth for extra depth of flavor. You can also use water, but broth gives that rich, cozy feel to the beans.
• Aromatics: A diced yellow onion, garlic cloves, and fresh herbs like sage or thyme are perfect for adding complexity. Red pepper flakes or chili flakes are a great way to give the beans a subtle kick.
• Fat: Extra virgin olive oil enhances the richness of the beans, while butter or even a splash of heavy cream can add indulgence to a brothy bean dish.
• Salt: Kosher salt is key. Don't forget to salt the cooking water – it’s crucial for perfectly seasoned beans.

Instructions

Soak the Beans (Optional): For quicker cooking, soak 1 pound of Cannellini beans in a large bowl covered with 3-4 inches of cold water overnight. If you're short on time, you can use the quick soak method, which takes about an hour.

Prepare to Cook: Drain the beans and transfer them to a large pot. Cover with fresh water or broth, making sure there's at least 2-3 inches of liquid above the beans. Add a bay leaf, 1 teaspoon kosher salt, and your aromatics—onion, garlic cloves, and red pepper flakes.

Bring to a Simmer: Heat the pot over medium heat, then reduce to medium-low heat for a slow simmer. Cover partially and cook for 1.5-2 hours, stirring occasionally. If you’re using an Instant Pot, cook the beans for 30-40 minutes with a natural pressure release.

Check for Doneness: Beans should be creamy but not falling apart. If they’re still too firm, continue simmering and add more broth or water as needed.

Season and Serve: if you're serving them immediately, stir in extra virgin olive oil, fresh lemon juice, or a sprinkle of parmesan cheese for added richness. You can also sauté garlic in a large skillet before adding the cooked beans for even more flavor.

(** I will note that my husband does not like his brothy bean served with olive oil, and I almost always take his suggestions, but I disagree with him on this one, I think it gives the beans just a little fat that helps bring out the flavors of the broth. If you have a strong opinion either way please let me know in the comments.**)

If you're planning on using the beans and other recipes Store them in their broth until you're ready to use. And then simply drain and rinse the beans the same way you would with canned beans.

How to Serve Cannellini Beans

• Serve with crusty bread as a hearty side dish
• Add to a vegetarian cassoulet
• Use as a base for a creamy white bean dip with lemon zest and fresh herbs
• Toss into white bean and Italian bean salad, or a kale and pesto salad.
• Incorporate into cozy soups, like cream carrot soup, butternut squash soup, and turkey sausage and kale soup.
• Serve alongside pork chops or roasted vegetables for a complete meal

Tips, Tricks, and Alterations

• Quick Soak Method: If you’re in a hurry, bring your beans to a boil in a large pot with plenty of water. Remove from heat, cover, and let them soak for 1 hour before cooking.
• Pressure Cooker: Use an Instant Pot for faster cooking—only 30-40 minutes on high pressure for unsoaked beans.
• Flavor Boost: Cook your beans in chicken stock or add a piece of kombu for umami richness.
• Creamy Texture: Use an immersion blender to partially blend the beans, creating a thick, creamy consistency.
• Add Greens: Stir in leafy greens like Swiss chard or spinach toward the end of cooking for a nutrient boost.

Cannellini Beans Nutrition Information

Cannellini beans are not only delicious but also packed with nutritional benefits. Here’s why they’re a nutritional powerhouse:

• Plant-Based Protein: Cannellini beans are a great source of protein, with about 15 grams of protein per cup. This makes them a perfect addition to vegan diets and a great way to replace animal proteins.
• Dietary Fiber: A cup of cooked Cannellini beans contains around 13 grams of fiber, which is great for digestive health and helps keep you feeling full longer.
• Low in Fat: With minimal trans fats and a low total fat content, Cannellini beans are heart-healthy and perfect for those looking to reduce their fat intake.
• Vitamins and Minerals: These beans are rich in iron, folate, and magnesium, supporting everything from energy production to heart health.
• Antioxidants: Cannellini beans contain antioxidants that help combat oxidative stress and reduce the risk of heart disease.

Incorporating Cannellini beans into your meals is not just a great way to boost flavor but also an easy way to meet daily nutritional goals.

If you’ve tried this Cannellini Beans or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Cannellini Beans to Brothy Bean Bliss

This simple Cannellini beans recipe will become a favorite ingredient in your weekly meal prep. Whether you’re making Mediterranean white bean soup or a creamy dip, these beans will add a nutty flavor and creamy texture to your favorite dishes. Pair them with roasted garlic cloves, fresh parsley, or a drizzle of herb oils for so much flavor. Enjoy them on their own or in your next pasta dish for an easy meal that’s packed with plant-based protein and fresh herbs.

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Ingredients

  

• 1 pound dried Cannellini beans or substitute with a can of white beans
• 6 cups of chicken broth or vegetable broth
• 1 yellow onion peeled and halved
• 4 garlic cloves peeled and smashed
• 1 bay leaf
• 1 teaspoon kosher salt
• ¼ teaspoon red pepper flakes optional
• 1 tablespoon extra virgin olive oil

Instructions

 

• If using dried beans, soak them overnight or use the quick soak method.
• Drain the beans and place them in a large pot with broth, onion, garlic, bay leaf, salt, and red pepper flakes.
• Bring to a boil, then reduce the heat to medium-low. Simmer for 1.5-2 hours, stirring occasionally.
• Once the beans are tender, remove the onion and bay leaf. Stir in olive oil and adjust seasoning with salt and pepper.