White beans

White beans are dried (or tinned) beans with a mild flavour and a creamy, tender texture. They’re a staple in soups, stews and salads because they readily absorb other flavours.

Latin name: Phaseolus vulgaris
Origin: Central and South America

Description

“White beans” is an umbrella term for several white varieties of the common bean. They vary in size and shape: from small, oval beans (such as navy/haricot) to larger, kidney-shaped beans (such as cannellini). You’ll find them dried as well as ready-to-use in tins or jars, often also preserved in tomato sauce.

In the kitchen

Thanks to their gentle, neutral character, white beans are extremely versatile. They work beautifully in Mediterranean-style soups (such as minestrone), hearty stews, and bright salads with lemon and olive oil, and they pair naturally with tomato-based dishes. Combine them with garlic, onion, bay leaf, rosemary or sage, and add depth with tomato purée, smoked paprika or a drizzle of good olive oil.

White beans are available year-round, especially dried or tinned. For salads, you can lightly mash them for a creamy texture; in soups, they’re also great as a natural thickener if you blend a portion.

Storage & preparation

Dried white beans should be rinsed first and ideally soaked for 8–12 hours in plenty of cold water. Discard the soaking water, rinse again, then simmer in fresh water until tender (typically 45–75 minutes, depending on age and size). Add salt and acidic ingredients (like tomatoes or vinegar) towards the end, so the beans soften evenly.

Tinned or jarred beans are already cooked: drain, rinse briefly to remove excess salt or sauce, and warm through in your dish. For extra flavour, simmer them for 10 minutes in stock with a bay leaf and a clove of garlic.

Store dried beans airtight in a cool, dark place. Cooked beans keep well for 2–3 days in the fridge and can be frozen in portions.