Cuisine Gabrielle

As someone who can’t eat dairy, I’ve discovered a lot of joy in finding creamy plant-based replacements for my recipes. Two of my favourites are cashews and beans. In this post I’m putting the spotlight on a very deserving (but often forgotten) bean: the white kidney bean.

White kidney beans actually go by many different names. Depending on the variety, you may know them as:

• butter beans
• navy beans
• cannellini beans
• great northern beans

No matter what you call them, these mild, creamy beans are incredibly versatile and a staple in my kitchen.

Buying them in cans is quick and convenient, but cooking them from scratch has a ton of benefits. Yes, you do need to plan ahead (at least 12 hours!) but it worth it. Here are the reasons why cooking beans from scratch is better than store-bought cans:

1. It tastes better
2. We get better absorption of iron and other minerals
3. It makes it easier to digest (less bloating and less gas – thank you!)
4. It’s free of additives that canned beans may contain
5. It’s cheaper. (A 19 oz can of beans costs about $2, and the same amount in dried beans is only $0.42.)

So if you’re ready to learn how to cook white kidney beans from scratch, here’s my simple go-to method.

Why You’ll Love These Homemade White Kidney Beans

• Creamy texture and better flavour than canned beans
• Dairy-free and egg-free
• Budget-friendly pantry staple
• Easy to cook with clean ingredients
• Perfect for pastas, soups, dips, and healthy salads

What Are White Kidney Beans?

White kidney beans (also known as cannellini beans) are mild, creamy beans commonly used in Mediterranean and Italian cooking. They’re high in plant-based protein, fiber, and minerals.

Ingredients

1 and 1/4 cups dried beans

2 garlic cloves

fresh water

Tip: Always rinse dried beans before cooking to remove any debris.

How to Cook White Kidney Beans (Step-by-Step)

Step 1: Rinse the Dried Beans

Place the dried white kidney beans in a strainer and rinse them well under cold running water. This removes dust or debris.

Step 2: Soak the Beans Overnight

Transfer the rinsed beans to a large bowl. Cover them with fresh water, making sure the water level sits about 5 inches above the beans. Cover the bowl and let the beans soak on the counter for 8–12 hours or overnight. Soaking helps the beans cook more evenly and improves digestion.

Step 3: Drain the Soaking Water

After soaking, drain the soaking water and rinse the beans again.

Step 4: Add Beans to the Slow Cooker

Place the soaked beans in a slow cooker and add 2 garlic cloves (peeled but not crushed). Cover the beans with fresh water so the water level is about 3–4 inches above the beans.

Step 5: Cook the Beans

Cook the beans on low for 6-8 hours or on high for 3-4 hours.

Step 6: Drain and Cool

Once the beans are cooked, discard the cooking water and transfer the beans to a storage container. Allow the beans to cool for 30–60 minutes (no longer than 2 hours) at room temperature.

Step 7: Store the Beans

Store the beans in an airtight container in the fridge for 3–5 days.

This recipe makes about the equivalent of two 19-oz (540 g) cans of beans.

Tips for Perfect Beans

• Don’t add salt during the cooking process as it could make them tough. Just make sure to salt your recipe when you start using the cooked beans.
• If the beans are old, they may take longer to cook.

Storage Tips

Cooked white kidney beans store well.

• Fridge: up to 5 days
• Freezer: up to 3 months

You can store them with or without their cooking water. Some recipes ask for the bean liquid to add creaminess. You may want to store a few portions with it.

Keep in mind that a can of 19 oz / 540 mL white kidney beans measures out to:

With liquid (beans with canning water): about 2 to 2¼ cups

Drained beans only: about 1½ cups

FAQ

Do white kidney beans need soaking?

No, but soaking helps them cook more evenly, and also improves digestion. Not only that, but soaking (and sprouting) reduces phytic acid, increases vitamins and enzymes, making it easier to absorb iron and other minerals. Soaking is worth the time – it gives the beans a richer nutritional profile.

How long do white kidney beans take to cook?

After soaking, they cook in as little as 3 hours in the slow cooker on high. You can also simmer them on the stovetop for 60-90 minutes.

Can I freeze cooked beans?

Yes, cooked beans freeze well for up to 3 months.

If you try this recipe, leave a comment below!
I’d love to hear how you used these white kidney beans in your meals.