What Are White Beans? 7 Ways to Enjoy White Beans

White beans are a group of legumes with white casings and starchy insides which include navy beans, cannellini beans, “great northern” beans, and lima beans. Navy beans, great northern beans, and cannellini beans are grown from the Phaseolus vulgaris plant, while lima beans are grown on the Phaseolus lunatus plant. White beans are a rich, gluten-free source of protein and contain high amounts of complex carbohydrates, potassium, and dietary fiber. When stored properly, canned and dry white beans are a nonperishable food that can be bought in bulk.

There are many types of white beans. Some of the most popular varieties are:

1. 1. Lima Beans: Named for the capital city of Peru, lima beans are not white themselves, but varieties like baby lima beans are. Lima beans are called butter beans for their buttery, rich flavor, and starchy texture.
2. 2. Navy Beans: Navy beans, which have a pale ivory or white color, are the smallest of various white beans. The beans, named for the maritime service branch, have been a staple food in the US Navy for over 200 years, though they have various other names, including Boston beans, Yankee beans, haricots, or pea beans. They have a soft texture and a mild flavor, and can easily absorb the flavor of other ingredients in the cooking process.
3. 3. Great Northern Beans: Great northern beans are medium-sized, thin-skinned beans that are slightly smaller than cannellini beans but larger than navy beans. They are light in flavor which means they generally take on the taste of the foods they’re being cooked with. They hold their shape better than navy beans which makes them better for soups or roasting. Great northern beans are popular in France where they are used for making cassoulet (a French bean casserole).
4. 4. Cannellini Beans: Cannellini beans are a popular white bean native to Southern Italy. They are large and oval in size with a nutty flavor and a creamy texture. Cannellini beans are also called white kidney beans. These types of beans are used in many Mediterranean dishes like pasta e fagioli, and are frequently served with the bitter green escarole.

White beans are often used interchangeably with one another in recipes because of their similar tastes and textures. Here are some tips on how to best serve your favorite variety of white beans.

1. 1. Always wash your beans. Whether you’re cooking with canned or dried beans, make sure to wash them before preparing them. If you’re cooking with dried beans, thoroughly clean them before soaking to remove any excess dirt or discolored beans. If you’re cooking with canned beans, strain and rinse the beans to get rid of any extra sodium in the preserving water.
2. 2. Soak dried beans before cooking. If you’re cooking with dry beans, make sure to soak them in water for six to eight hours (or overnight) before you begin cooking. If you would like your beans to retain their shape a little better, reduce your soaking time.
3. 3. Save your bean water. Make sure to save the water that you boiled your dried beans in or the water from your canned beans. This makes an excellent thickener to soup and stews.
4. 4. Don’t overcook your beans. Unless you intend to make a dip or a spread, avoid overcooking your beans. Boiling them for too long will break the skins and make your beans lose their shape.

White beans are a great addition to a number of bean recipes, including the following ones.

1. 1. Chili: Substitute navy beans for any small white beans in a white-bean chili. To make navy-bean chili, simmer them in a pot (or slow cooker) with seasonings and broth, then mash them slightly and add meat or vegetables. Top with shredded cheese, corn, or chiles and serve warm with tortillas, chips, or cornbread.
2. 2. Pasta e Fagioli: Pasta e fagioli, is an Italian bean soup that was traditionally considered a peasant dish due to its humble list of ingredients—cannellini beans, Italian soffritto, stewed tomatoes, short pasta, olive oil, and garlic.
3. 3. Cassoulet: Cassoulet is a French bean and meat stew typically consisting of white beans, duck confit, sausage, and pork shoulder or salt pork, but regional variations abound. The name cassoulet comes from the earthenware pot in which the dish is made (cassoulet is the diminutive of cassole, or saucepan).
4. 4. Boston baked beans: Navy beans are the traditional beans used in Boston baked beans; a sweet dish usually served as a side to barbecue or picnic foods. To make Boston baked beans, simmer navy beans until tender and then bake them in a sauce of brown sugar, molasses, Worcestershire sauce, and mustard.
5. 5. Butter beans and bacon: In the southern US, lima beans are often sauteed and stewed with butter, various kinds of seasoning, and bacon to create a rich and flavorful side dish. Soak your navy beans until they’re tender, then cook them. Fry up some bacon and garlic cloves in a pan, and add your cooked beans in there with plenty of seasoning. Add red pepper flakes, cumin, or black pepper for some heat. Sauté to infuse the flavors together, and serve.
6. 6. Bean salad: Bean salad is an easy, refreshing, and protein-packed snack for any hot day. Simply cook and chill chickpeas, cannellini beans, green beans, and red kidney beans, and mix them together with your favorite dressing. You can also add kosher salt, extra virgin olive oil, and a little bit of lemon for an extra-light dressing that highlights the medley of sweet and earthy flavors in the dish.
7. 7. White bean soup: Any kind of white bean can be used as the base for this hearty, warm soup. Simply saute a few cloves of garlic with a medley of vegetables—think onion, kale, and carrot—until they are tender. Pour in vegetable or chicken broth and bring the mixture to a boil. Add your ready-to-cook white beans, and boil the mixture until it’s tender. Serve with crusty sourdough bread and parmesan cheese.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.