cannellini bean

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Three Bean Salad

cannellini beans,

kidney beans,

red onion,

celery stalks, finely chopped (about 1 cup)

loosely packed, fresh, finely chopped flat-leaf parsley

rosemary

apple cider vinegar

granulated sugar (more or less to taste)

extra virgin olive oil

salt

black pepper

"One of our favorite salads. Soooo good! Thank you!"

Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

"Great recipe! The dressing was especially good.  \r\nI also substituted shredded carrots for the celery, which gave it more color and a nice crunch. \r\nI used a little less sugar and it was plenty sweet."

"I loved this salad and I've been making it to keep in frig to snack on when I'm hungry between meals."

"I made this salad and I added black beans to make a four bean salad and it's great as a side dish or as a dip it's our new favorite salad"

"I used black beans, butter beans, light red kidney beans and pintos. Any bean you have works great with this recipe. I also Use d honey instead of sugar. Made it with agave too. Gives the same sweetness. Was delish!  Thanks for  the recipe!"

No need to soak your beans! You can make a fresh pot of chickpeas, black beans, navy beans, or white beans in the Instant Pot in about an hour. This guide has everything you need to know for cooking tender beans every time.

How To Make Fast, No-Soak Beans in the Instant Pot

beans

water

olive oil

o 3 cloves peeled garlic, optional

bay leaf, optional

Combine all ingredients in the pressure cooker. Do not fill the pressure cooker more than half full.

Secure the lid. Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the "sealing" position.)

Cook the beans: Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times:

Black beans: 20 to 25 minutes
Black-eyed peas : 20 to 25 minutes
Great Northern beans: 25 to 30 minutes
Navy beans: 25 to 30 minutes
Pinto beans: 25 to 30 minutes
Cannellini beans: 35 to 40 minutes
Chickpeas (garbanzo beans): 35 to 40 minutes
Red kidney beans: 25-30 minutes (boil for 10 minutes before pressure cooking)

Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

Let the pressure release: Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a "quick release" by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, be careful because the bean liquid sometimes foams into the valve.
I recommend letting the pressure release naturally for as long as you're able before the beans are needed. This helps the beans retain their shape and avoids the bean liquid foaming.

What to do if your beans aren't quite done: Put the lid back on the pressure cooker and make sure the release valve is set back to "sealing." Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish). The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.

Using and storing your beans: The beans can be strained and used right away, or cooled and stored in their cooking liquid. They will keep for up to a week refrigerated or up to 3 months in the freezer.

"The older navy beans that I found in the pantry this morning took 40 minutes. That's still much better than stove-top cooking. I followed your instructions for the seasonings. The beans are just right for the white chicken chili."

"Wonderful use of an Instant Pot.  I grow bush green beans and save seed from year to year.  Some years  I get carried away and save way to many seeds for planting. I had about 3 pound of bean seeds (Blue Lake I believe) from 2017 thinking someday I would try to use them.  As an experiment, I cooked 4 ounces of beans in 24 ounces of water et al.  No soak, but a 10 minute boil on Saute like cooking Kidney Beans because these are 3 years old.  Cooked for 25 minutes with NR.  Perfect results.  I used the remaining seasoned liquid  to make Basmati Rice and added the cooked beans.  Delicious \r\n\r\nNow cooking store purchased dry Great Northern Beans to be used in \"Souper Enchiladas\" (adapted from a Campbell's Soup book). Should be good"

"This was some of the best bean soup I've had.  Quick and easy, no fuss, and best of all everyone else loved them, even my daughter in law who has never liked them in the past."

https://www.simplyrecipes.com/video_src?vid=5797769899001

How to make How To Make Fast, No-Soak Beans in the Instant Pot

White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.

Baked Beans in Tomato Sauce

dry cannellini, borlotti beans

bacon

onion,

garlic cloves, chopped

fresh sage, minced (can sub fresh rosemary)

chile

honey

tomato paste

tomatoes

stock

Salt

parsley

balsamic vinegar

"I've also used this recipe for a Vegetarian option, but I just used regular cooking oil and didn't substitute anything for the meat, and it turned out really well.  For me it's become a go-to to make ahead whenever my boyfriend and I go camping for a few days and will want substantial food to eat that doesn't need to be heated-up to eat."

"Have you or anyone tried canning this recipe?"

"Hello.\r\nI would like to ask about using Balsamic Vinegar. Can I use the white vinegar instead of? Thank you so much."

"this helped me out because all I had in the cupboard was a tin of cheap baked beans , some fresh sage reduced, some tomato sauce my friend gave me, chilly power , rosemary,  and a jacket potato. I would not know these things would go well together. thanks, coz Im eating it  now. nice."

"Made a vegetarian version of this a couple of times. I used ghee (clarified butter) instead of the oil\\fat from the bacon, which stops the beans from tasting 'thin' (there is a bit of a pun in there!) and added some intensity to substitute for the bacon flavour with a handful of sun dried tomatoes, sliced thinly. \r\n\r\nVery popular with everyone, I must say.\r\n\r\nThank you!"

Soak the beans in water: Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.

Drain beans, cover with water, cook until tender: Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).

Cook bacon or pancetta: Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy.

Sauté onions: Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.

Add garlic, chili flakes, sage, then add tomatoes and stock: Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine.
Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.

Add the beans, cover, cook in oven: Drain the beans and add them to the pot. Stir well.
Cover the pot and cook in a 325°F oven for 1 hour and 15 minutes.
If still a bit wet, remove the cover and cook for 15 minutes more.
 
Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered.
If the beans are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added.

Stir in parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.
Serve either hot or at room temperature.

A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries — not hulled or pearled — because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup’s flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don’t forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus.
<em>You can also make this recipe in a slow cooker. Find that recipe <a href="https://cooking.nytimes.com/recipes/1019696-slow-cooker-white-bean-parmesan-soup">here</a>.</em>

Pressure Cooker White Bean-Parmesan Soup

Kosher salt and black pepper

fennel bulb,

celery stalks, sliced 1/2-inch thick

garlic cloves, roughly chopped

fennel seeds

red-pepper flakes

dry white wine

chicken stock

cannellini beans (see Tip)

wheat berries

lemon juice (from 1 large lemon)

Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.

Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.

Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.

Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Spring Chili With Greens

unsalted butter

white onion, finely chopped, plus more, sliced,

Kosher salt

garlic cloves, thinly sliced

poblano chiles, seeds removed, finely chopped

Anaheim chiles peppers

jalapeño, seeds removed,

cumin

oregano

red pepper flakes

paprika

escarole, trimmed, chopped

cannellini (white kidney) beans, rinsed

low-sodium chicken or vegetable broth or water

Tbsp. (or more) grated Parmesan

spinach, trimmed, chopped

Sour cream or yogurt and crumbled corn chips (for serving)

This bright and hearty spring chili with greens from Test Kitchen director Chris Morocco is sure to shake the winter blues. No tomatoes, just lots of chiles, beans, and aggressive use of your spice cabinet, and you can create a chili that’s perfect for the in-between season, when it’s still cold, but you refuse to wear a winter coat anymore. This dish can be made with water, but chicken broth adds extra oomph.

Bon Appétit

Heat oil and butter in a medium pot over medium-high until butter is melted. Add chopped onion and a large pinch of salt. Cook, stirring often, until softened, 6–8 minutes. Add garlic, poblano chiles, Anaheim chiles, and jalapeño and cook, stirring, until very tender, 8–10 minutes. Add cumin, oregano, red pepper flakes, and paprika. Cook, stirring constantly, until very fragrant, about 1 minute.

Add escarole and cook, stirring often, until wilted, about 3 minutes. Add beans, broth, and 2 cups water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Stir in Parmesan, season with salt and pepper, and cook, stirring occasionally, until flavors meld, 10–15 minutes. Taste and season with more salt and pepper and/or add more Parmesan if needed. Stir in spinach.

Ladle chili into bowls and top with dollops of sour cream, sliced onion, and corn chips.

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

Cheesy Tomato Beans With Broccoli Rabe

garlic

extra-virgin olive oil,

anchovy

Tbsp. double-concentrated tomato paste

½ tsp. crushed red pepper

broccoli rabe, trimmed,

Kosher salt, freshly ground pepper

cannellini (white kidney)

mozzarella

Parmesan and toasted country-style bread (for serving)

The duo of double-concentrated (read: extra flavorful) tomato paste and cooked-down canned whole peeled tomatoes brings stewed-all-day flavor to this under-an-hour skillet dinner. Call them pizza beans with a dose of greens.

Cook garlic and 3 Tbsp. oil in a large ovenproof skillet over medium, reducing heat as needed to keep garlic from burning, until golden brown, 6–8 minutes. Add anchovies, tomato paste, and ½ tsp. red pepper flakes.

Cook, stirring with a wooden spoon, until tomato paste is darkened in color and anchovies are dissolved into mixture, about 2 minutes.

Add broccoli rabe to skillet and stir to coat; season with salt and pepper. Cook until broccoli rabe leaves are wilted and stems begin to soften, 6–8 minutes. Mash garlic cloves with spoon and stir into broccoli rabe to incorporate. Add tomato pieces and cook until broccoli rabe is tender and almost all of the liquid from tomatoes is evaporated (it should look more like a paste than a sauce), 8–10 minutes. Add beans, reserved tomato liquid, and ¼ cup water and stir to combine; season with more salt and pepper. Bring to a simmer and cook until beans are warmed through and flavors have melded, about 5 minutes.

Heat broiler. Evenly scatter mozzarella over bean mixture and transfer skillet to oven. Broil until cheese is melted, bubbling, and browned in spots, about 2 minutes (watch carefully so cheese doesn’t burn).

Serve beans, topped with Parmesan and more oil and red pepper flakes, with toast alongside for dipping.

The genius of this pasta and sausage recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Sausage, Greens, and Beans Pasta

sausage,

chickpeas

pasta

(lightly packed) torn escarole, kale, or Swiss chard leaves

Parmesan, divided

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.

Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.

Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.

Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.

Cozy beans are just what you need to kickstart fall. Serve with crusty bread to soak up all the saucy bits.

Oniony Brothy Beans

extra-virgin olive oil or vegetable oil

white onions,

Tbsp.

tsp. black pepper

thyme leaves,

vegetable broth

rice vinegar

onions

Tbsp. white vinegar

crusty country-style bread, toasted (for serving)

Don’t be surprised that the humble onion builds the base for this incredibly flavorful broth. Onion wedges get seared on their flat sides, giving deep, savory allium notes before the pot gets deglazed with broth and seasoned rice vinegar, adding an acidic punch. Creamy beans and pearl onions soak up all the flavor as they cook. (We highly recommend a loaf of crusty bread to mop up all the goodness at the bottom of the bowl). White beans like cannellini work especially well here, but feel free to use whatever beans you have in your pantry. This is the perfect bowl to curl up on your couch with on a crisp fall evening.

Heat 2 Tbsp. extra-virgin olive oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add 2 large white onions, cut through root ends into 1"-thick wedges, sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn onions over and cook until golden brown on other side, about 5 minutes.

Add 5 garlic cloves, thinly sliced, 1 tsp. freshly ground black pepper, and 1½ tsp. thyme leaves to pot; stir to combine. Pour in 4 cups low-sodium vegetable broth and ¾ cup seasoned rice vinegar and bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Stir in two 15-oz. cans cannellini (white kidney) beans, rinsed, 8 oz. frozen white pearl onions (about 1½ cups), 1 Tbsp. distilled white vinegar, and 2 cups water. Return to a simmer and cook, stirring occasionally, until beans, white onions, and pearl onions are very tender and flavors have melded, 35–40 minutes. Taste and add more salt if needed.

Ladle beans into bowls; top with more thyme. Serve with slices of crusty country-style bread, toasted for dipping.
Do Ahead: Beans can be made 1 day ahead. Let cool; cover and chill.

Vegetable Soup with Pistou

(or more) water

cannellini (white kidney beans)

garlic cloves,

potatoes,

leeks (white and pale green parts only), thinly sliced

carrots, peeled, chopped

green beans, trimmed,

zucchini,

thyme

bay leaf

farfalle (bow-tie pasta)

Pistou

Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.

Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.

Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Ribollita with Italian Sausage

sourdough bread

olive oil,

sweet Italian sausage,

carrots, peeled, finely chopped

celery stalks, finely chopped

Tuscan kale, ribs removed, leaves torn into 2” pieces

chicken broth

red wine vinegar

Parmesan,

Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool.

Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.

Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20–25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.

Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Top 19 cannellini bean recipes from across the web

The most viewed cannellini bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Pressure Cooker White Bean-Parmesan...

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Sausage, Greens, and Beans Pasta

Oniony Brothy Beans

Vegetable Soup with Pistou

Ribollita with Italian Sausage

Spring Minestrone Verde with Pistac...

Coconutty Beans and Greens Stew

Pine Nut and Bean Dip

Clams in White Bean Sauce

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Roadie Hoagie

Top 19 cannellini bean recipes from across the web

The most viewed cannellini bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Bean Salad

How To Make Fast, No-Soak Beans in ...

Baked Beans in Tomato Sauce

Pressure Cooker White Bean-Parmesan...

Spring Chili With Greens

Cheesy Tomato Beans With Broccoli R...

Sausage, Greens, and Beans Pasta

Oniony Brothy Beans

Vegetable Soup with Pistou

Ribollita with Italian Sausage

Spring Minestrone Verde with Pistac...

Coconutty Beans and Greens Stew

Pine Nut and Bean Dip

Clams in White Bean Sauce

Clams in White Bean Sauce

Slow Cooker Harissa Bean and Cousco...

Gochujang Potato Stew

Braised White Beans and Greens With...

Roadie Hoagie

The most viewed cannellini bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine