Cannellini Beans Substitute

Cannellini beans, also known as white kidney beans, are a pantry staple for many, myself included. Their creamy texture and mild flavor make them a versatile ingredient for soups, salads, and stews. But what do you do when you run out of these beans? Don’t worry—there are plenty of great alternatives that can fill in for cannellini beans and keep your recipe on track. Whether you’re whipping up a hearty soup or making bean salads, these substitutes have you covered.

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Best Substitutes
Suitable Substitutes
Nutritional Value
Botanical Differences and Agricultural History

My passion for beans began during a panicked grocery store run in early March 2020. The shelves were bare—no meat, bread, or milk—and I was feeling the pressure to stock up on something healthy and filling for my family, especially with three little kids to feed. In a moment of instinct, I grabbed cans and bags of all types of beans, not knowing much about them at the time. Having this nutritional powerhouse in my panty still gives me a sense of security.

During that time of lockdown, when you came across a recipe you were excited about but had the wrong kind of ingredient there was no just zipping out to the grocery store, you had to figure out what was the best substitution. In an effort to find the best alternatives I ended up learning a lot more about beans than I ever expected to. This post will give you a breakdown of the best substitutes, some less comparable but still good alternatives for cannellini beans, nutritional facts, and some botanical and historical background that informs the culinary decisions behind which beans work best for which dishes.

Best Substitutes

Here are some of the best options to use when you don’t have cannellini beans on hand:

Great Northern Beans

Great Northern beans are one of the best substitutes for cannellini beans due to their mild, similar texture and slightly nutty flavor. Though slightly smaller and oval-shaped beans, they share the texture, making them a great option for soups, salads, and side dishes. Their mild flavor and texture make them perfect for dishes like white bean soup or brothy beans served with crusty bread. Great Northerns also have similar cooking time and health benefits and are both easily found in most grocery stores.

Navy Beans

Navy beans, also known as pea beans, are smaller but pack a similar mild flavor. Their smooth, creamy texture works well in white bean dips, pasta dishes, or hearty vegetable soups. Navy bean's mild taste makes them a great substitute for cannellini beans, especially in recipes that call for a soft, creamy consistency.

Butter Beans (Lima Beans)

Butter beans have a slightly buttery flavor and smooth texture, making them a good, though larger, alternative to cannellini beans. These large white beans works well in soups, casseroles, and even pasta dishes that need a softer bean.

Suitable Substitutes

These beans may not provide the exact creamy texture of cannellini beans but are still great options in the right dish:

Black Beans

While black beans have a firmer texture and more robust flavor, they can work in certain dishes like stews, tacos, and burritos. Their dark color and earthy flavor are more pronounced, but they can be used in place of cannellini beans when you’re in a pinch, especially in heartier meals.

Chickpeas (Garbanzo Beans)

Chickpeas have a nutty flavor and firm texture, which is quite different from cannellini beans. However, they can be used in stews, soups, or dips like hummus. Though their texture is less creamy, chickpeas can add a hearty bite to dishes like pasta e fagioli.

Black-Eyed Peas

With their slightly earthy flavor, black-eyed peas are another option. Though not as creamy as cannellini beans, they work well in Southern-style stews and bean salads. Their firmer texture brings a unique element to dishes that require a bit more bite.

Kidney Beans

Kidney beans have a firmer texture and stronger flavor, but they can stand in for cannellini beans in certain slow-cooked recipes like chili or hearty vegetable soups. Their texture holds up well in dishes that require longer cooking times.

Nutritional Value

Beans are a great source of protein and can play a vital role in maintaining a healthy diet, providing essential nutrients that contribute to overall well-being. This comparison highlights cannellini beans alongside other popular varieties—such as navy, great northern, butter beans (lima), kidney beans, chickpeas, fava beans, and black-eyed peas. The table below outlines important nutritional facts, including calories, protein, fat, carbohydrates, fiber, iron, and calcium. By examining these key details, you can choose the perfect bean substitute that meets your dietary needs and enhances your favorite recipes.

Bean Type	Calories	Protein (g)	Fat (g)	Carbs (g)	Fiber (g)	Iron (mg)	Calcium (mg)
Cannellini Beans	110	8	0	19	4.9	3.6	59.8
Navy Beans	128	7.5	0.6	23.7	9.6	2.1	63
Great Northern Beans	118	8.3	0.5	21.1	7	2.1	50
Butter Beans (Lima)	104.5	5.8	0.25	20.05	4.6	2.1	52.9
Kidney Beans	113.5	7.8	0.5	20	6.7	2.6	50
Chickpeas	105	5.35	1.9	17.5	4.8	1.25	32.7
Fava Beans	93.5	6.5	0.4	16.5	4.5	1.7	35
Black-Eyed Peas	97	6.5	0.45	17.5	5.5	1.9	40

This table provides a comparison of calories, protein, fat, carbohydrates, fiber, iron, and calcium for a ½ cup serving size of different beans based on the provided nutritional information from the USDA. (1)

Botanical Differences and Agricultural History

While many beans are used interchangeably in recipes, some, like fava beans (Vicia faba), garbanzo beans (Cicer arietinum), and black-eyed peas (Vigna unguiculata), are botanically distinct from cannellini beans (Phaseolus vulgaris). These beans have unique agricultural histories and different uses in traditional cuisines around the world.

Phaseolus vulgaris

Phaseolus vulgaris is a species of legume native to Central and South America, encompassing a wide variety of beans, including cannellini beans, black beans, pinto beans, navy beans, Great Northern, cranberry beans, and red kidney beans. These beans share similar characteristics like their mild flavor and versatility, making them staples in various dishes across the world. Originally domesticated in the Americas, Phaseolus vulgaris spread globally during the Columbian Exchange, where European explorers introduced these beans to Europe, Africa, and Asia. (2) Since then, they have become integral to cuisines like Italian minestrone, Mexican refried beans, and French cassoulet.

**Fava Beans (Vicia faba)**

Fava beans, also known as broad beans, are one of the oldest cultivated crops, dating back to 6000 BCE in the Mediterranean and Southwest Asia. Unlike cannellini beans, which belong to the Phaseolus genus, fava beans are part of the Vicia genus. (3) They have a thicker pod and a meaty texture, making them perfect for hearty stews and Mediterranean dishes like ful medames. Fava beans thrive in cooler climates and have a robust history in Mediterranean cuisine.

**Garbanzo Beans (Cicer arietinum)**

Garbanzo beans, or chickpeas, belong to the Cicer genus, separating them botanically from cannellini beans. Native to the Middle East, they have been cultivated for over 7,000 years and are central to many traditional cuisines like Middle Eastern, Indian, and Mediterranean diets. (4) With their firm, nutty texture, they are often used in dishes like hummus and salads.

**Black-Eyed Peas (Vigna unguiculata)**

Black-eyed peas are part of the Vigna genus, differentiating them further from cannellini beans. They originated in Africa and were later introduced to the Southern United States, becoming a key ingredient in soul food dishes like Hoppin' John. (5) Though firmer in texture, black-eyed peas add a distinctive earthy flavor to stews and casseroles.

Happy Bean Cooking

Whether you’re making a creamy white bean soup, a quick salad, or a hearty stew, there are plenty of substitutes for cannellini beans. From Great Northern beans and navy beans to chickpeas and black-eyed peas, you can find the perfect replacement depending on your dish. Always remember to store leftover beans properly and rinse canned beans well before using them. Let me know which substitute you end up using in your next meal!