How to Cook Dried Cannellini Beans on the Stove

Canned cannellini beans are okay, but have you ever tried cooking dried cannellini beans on the stovetop?

Cooking cannellini beans from scratch is easy, and economical, and most importantly, the beans taste way better cooked this way! Even though dried cannellini beans can be cooked in a pressure cooker or instant pot, I find that you have more control over determining how soft and creamy you want the beans to be or how much broth you want in the finished pot of cooked beans and therefore I prefer this method.

Cannellini beans, if you’re not familiar, are a type of white bean used in many Italian dishes They’re sometimes referred to as white kidney beans and are available in many grocery stores, as well as online. Cannellini beans are used in soups, salads, in side dishes, and can be made into creamy white bean pasta sauces as well.

I purchased this large bag of organic dried cannellini beans on Amazon. If you follow a plant-based diet, you probably eat lots of beans. This particular bag is 15 lbs. There are other brand options and smaller quantities  available online as well.

Let’s Get Started!

There are a few things you need to do before you cook the cannellini beans on the stove.

1. Determine the amount of cannellini beans you want to cook. 1 cup of dried cannellini beans equals 3 cups of cooked beans. 1 1/2 cups of cooked cannellini beans is roughly the equivalent of 1 15-ounce can.
2. Sort through the dried cannellini beans and discard any discolored beans or debris.
3. Thoroughly rinse the beans with running water in a colander.
4. Place the rinsed soaked beans in a large bowl or container and cover with lots of cold water. You’ll need plenty of soaking water. The water level should look like 1 part beans (in the container) to 3 parts water.  Optional here is to add some baking soda to speed up cooking time. The beans will expand as they soak.
5. Leave the soaking beans on a counter and uncovered for 6 to 24 hours. You can cook dried cannellini beans without soaking them, but soaking helps reduce the cooking time, as does adding a teaspoon or so of baking soda to the water. I recommend doing both.

Cooking the Beans

Cooking the cannellini beans on the stove top is easy. Here’s what you do.

1. Put the beans (which have been soaking) in a large pot and cover them with fresh cold water. The beans should be covered by 3-4 inches of water. Optional is to add 1/2 teaspoon of baking soda which will speed up the cooking process.

2. Bring the beans to a boil. This takes about 10-15 minutes.

3. Once beans have come to a boil, skim off any foam on the top.

5. Reduce the heat to a low. You want a slow gentle boil, not a slow simmer.

6. Cook the beans on low heat for 1-2 hours. After cooking the beans for 1 hour, check to see if the beans are soft, and if not, keep checking every 15 minutes until the desired softness is achieved.

The time it takes to cook cannellini beans on the stove can vary depending on variables such as how long the beans were soaked, and even the age of the beans. Older beans don’t soften up as easily.

Try adding baking soda when soaking and cooking dried beans!

This is a great tip!

I’ve been cooking cannellini beans on the stove for over 30 years and have only recently tried this. In addition to soaking the beans, I find that the addition of baking soda in the soaking and cooking water really does help cook the beans quickly and soften the skins.

I even did a side-by-side experiment cooking the equal of dried cannellini beans and kept all variables the same with the exception of the baking soda.

In the first experiment, I soaked the beans for 6 hours. The beans soaked and cooked with a bit of baking soda cooked in an hour and 15 minutes. The beans soaked for 6 hours without the addition of baking soda took 2 hours to cook.

In the 2nd experiment, I soaked the beans for 24 hours. The beans with the baking soda cooked in about the same amount of time and the beans without the baking soda took less time to cook, about 30 minutes.

I’m not a scientist and don’t know how it speeds up the cooking process, but from my personal experience, baking soda is a good option when cooking cannellini beans from scratch.

How to store leftover Cannellini Beans

Another bonus of cooking cannellini beans on the stove is that you can make a big batch and stove the leftovers which can be turned into many delicious meals.

Cooked cannellini beans will stay good in the refrigerator for 3-4 days. Store in an airtight container.

Cannellini beans will stay good in the freezer for up to 6 months.

Italians eat lots of Cannellini Beans!

A lot of people refer to cannellini beans as Italian white beans or even Tuscan white beans. I have traveled to Italy, specifically around the region of Tuscany, many times over the last 20 years for my antiques and tableware business. Cannnelli beans are everywhere and on every menu in Tuscany. As a matter of fact, Tuscans are referred to as mangiafagioli, which in Italian means bean eaters! They eat cannellini beans cooked on the stove all the time!

Easy Ways to Serve Cooked Cannellini Beans

Cannellini Beans on Toast

This is something I’ve eaten for years. It’s cannellini beans served on toasted crusty bread. If you’re Tuscan or have visited Tuscany by chance, you may be familiar with this easy way to serve cannellini beans. If you’re not familiar, you must give it a try. In Italy, this is sometimes served as an appetizer, and  I like it as a snack as well. If you’re a fan of avocado on toast but need a bit of a break, you must give this a try as an alternative!  Just toast some good bread, if you like garlic, rub a piece of garlic on the toast, spoon over some room temperature cannnelli beans, drizzle a bit of good extra virgin olive oil over the top, add a bit of kosher salt, and maybe some black or crushed red pepper flakes. Buonissimo! 

Cannellini Bean Dip

If I’m having friends over, I like making cannellini bean dip served with toasted bread. It’s like a white bean hummus with Italian flavors and is always a hit when served at a party.

You can puree the beans into a smooth creamy texture like hummus,  but I like a more rustic-looking mash with some of the beans intact. 

Cannellini Beans as a Tasty Side Dish

Cannellini beans make a great side dish, If you follow a plant-based diet, it’s a nice option. I’ll often wilt some spinach in the warm beans, drizzle with a good quality extra virgin olive oil, and sprinkle with a little bit of kosher etrsalt. A plate of pasta with a simple tomato sauce and a side dish of cannnellini beans is a great combination for a very satisfying Italian lunch or dinner.

Cannellini Beans for a Snack

The wonderful thing about cannellini beans is their simplicity. The boiled beans and the bean broth from the bean cooking liquid have a wonderful flavor. This is definitely a favorite way to serve them. Just a little snack of cannellini beans with a drizzle of extra virgin olive oil, a sprinkle of kosher salt, and some black pepper. It really hits the spot.

If you’ve never tried cooking dried cannellini beans on the stove, I hope you’ll give it a try for your next cannellini bean recipe. Cooking dry beans this way is easy and the beans are so delicious. You won’t need, or necessarily want to open a can of beans again! If you’re already cooking beans, such as great northern beans,  navy beans, or garbanzo beans, I hope you’ll now include cannellini beans along with your other favorite types of beans as part of your pantry staples.

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