Food Lens · Canned
Cannellini beans
Mild and creamy with a soft, buttery texture once cooked, less dense than kidney beans.
Lens analyzedCannellini beans are large, white kidney-shaped beans with a creamy texture, popular in Italian cooking for soups, stews, and salads. They're sold both dried and canned, with canned being the more common convenience option.
Where it comes from
Cannellini beans are closely associated with Tuscan and other Italian regional cooking, where they're a staple in dishes like pasta e fagioli, and canned versions made their way into North American grocery stores as Italian cooking influences spread.
Buying it
Check the label for low-sodium versions if using canned beans, and rinse before use to remove excess sodium and the canning liquid.
Storing it
Store unopened cans in the pantry for a long shelf life; refrigerate opened beans in a sealed container and use within a few days.
Keeps about 2 years in the pantry.
Recipes that use cannellini beans
More canned
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