Cannellini Beans and Why You Might Need a Substitute
Cannellini beans, also known as white kidney beans, are a delicious and versatile ingredient used in cuisines around the world. They are delicious in soups, stews, salads, and more.
Sometimes, though, you might find yourself without cannellini beans when you need them. Maybe your local grocery store is out of stock, or perhaps you’re looking for a different flavor or texture.
That’s where this article comes in. We’ll explore a variety of great cannellini beans substitutes, providing options for when you’re in a pinch. We’ll cover factors like flavor, texture, availability, and nutritional value to help you choose the best alternative for your specific recipe and preferences.
What are cannellini beans?
Cannellini beans (Phaseolus vulgaris) are white beans with a mild, nutty flavor and a creamy texture. They’re often used in soups, stews, salads, and dips. They’re also a good source of protein, fiber, and iron.
Their mild flavor means they’re a good base for all kinds of flavors, and they work well in both hot and cold dishes. If you’re looking for a substitute, it’s helpful to keep these qualities in mind.
Best cannellini bean substitutes: closest matches
So, your recipe calls for cannellini beans, and you’re all out. Don’t despair! Here are some of the best substitutes, with an explanation of why they work:
Great Northern beans
- Flavor and texture: Great Northern beans have a mild flavor and creamy texture similar to cannellini beans.
- Culinary uses: They’re great in soups, stews, and salads.
- Why it works: They’re easy to find in most grocery stores, and they work well in most recipes that call for cannellini beans.
Navy beans
- Flavor and texture: Navy beans also have a mild flavor, but they’re slightly smaller than cannellini beans.
- Culinary uses: They’re ideal for soups, stews, and even dips.
- Why it works: Their creamy texture makes them a good substitute in many recipes.
Butter beans (Lima beans)
- Flavor and texture: Butter beans, also known as lima beans, have a buttery flavor and creamy texture. Be aware that some people find the flavor distinctive and less neutral than cannellini beans.
- Culinary uses: They’re good in stews and casseroles.
- Why it works: They’re similar in size and texture to cannellini beans.
Other suitable substitutes: Alternative options
If you can’t find cannellini beans, or you’re just in the mood to try something different, there are other beans that can work in a pinch. Here are some of my favorites:
Black beans
- Flavor and texture: Black beans have an earthy flavor and a firm texture.
- Culinary uses: They’re best in dishes where their flavor will complement the other ingredients, like tacos, burritos, or soups.
- Considerations: Keep in mind that the color of black beans will change the way your dish looks.
Chickpeas (garbanzo beans)
- Flavor and texture: Chickpeas have a nutty flavor and a slightly grainy texture.
- Culinary uses: You can use them in salads, stews, and dips, but their flavor is quite different from cannellini beans.
- Considerations: You may want to adjust your seasonings to balance the flavor of chickpeas.
Black-eyed peas
- Flavor and texture: Black-eyed peas have an earthy flavor and a slightly sweet taste.
- Culinary uses: They’re great in Southern-style dishes and salads.
- Considerations: The flavor profile of black-eyed peas is pretty different from cannellini beans.
Kidney beans
- Flavor and texture: Kidney beans have a stronger, more “bean-like” flavor than cannellini beans.
- Culinary uses: They’re best in dishes with bold flavors, like chili.
- Considerations: The color and flavor of kidney beans are very different from cannellini beans.
Nutritional Comparison of Bean Substitutes
Beans are nutritional powerhouses. They’re an excellent source of plant-based protein and dietary fiber, plus they’re packed with essential minerals. If you’re looking for a cannellini bean substitute, you’ll be happy to know that many other beans offer a similar nutritional profile.
Here’s a quick look at how some common substitutes stack up per ½ cup serving:
- Cannellini Beans: 110 calories, 8g protein, 4.9g fiber, 3.6mg iron, 60mg calcium
- Navy Beans: 128 calories, 7.5g protein, 9.6g fiber, 2.1mg iron, 63mg calcium
- Great Northern Beans: 104 calories, 7g protein, 5g fiber, 1.8mg iron, 44mg calcium
- Chickpeas: 143 calories, 7g protein, 6g fiber, 2mg iron, 40mg calcium
As you can see, the differences are relatively minor. No matter which bean you choose, you’ll be getting a boost of protein, fiber, and other important nutrients.
Tips for cooking and using bean substitutes
You can use canned or dried beans in most recipes. Canned beans have the advantage of being fully cooked and ready to go. Dried beans take longer because you have to soak and cook them yourself.
If you use canned beans, rinse them first. Rinsing gets rid of extra sodium and starch, which improves the flavor and texture.
To cook dried beans, soak them in water for at least four hours (or overnight). Soaking cuts down on cooking time and makes them easier to digest.
Store leftover cooked beans in the refrigerator in an airtight container for up to 3-5 days.
Putting It All Together
When you’re swapping out cannellini beans in a recipe, remember that flavor and texture matter. Think about how the beans will be used in the recipe and choose a substitute that will work well with the other ingredients.
Don’t be afraid to experiment! You might find that you prefer a different bean than the one you originally planned to use.
If you’re looking for a quick recommendation, Great Northern beans, navy beans, and butter beans are all good substitutes for cannellini beans. Good luck with your cooking!