The 10 Best Substitutes For Cannellini Beans

While cannellini beans can be found at most grocery stores, they may not always be available or you may need to find an alternative for dietary reasons.

Luckily there are plenty of substitutes for cannellini beans that can give your dish the same flavor and texture without compromising on taste.

In this article, I’ll share with you my top 10 best substitutes for cannellini beans so you don’t have to feel restricted when it comes to cooking delicious meals.

What Are Cannellini Beans?

Cannellini beans (also known as white kidney beans) are a type of legume native to the Mediterranean region.

They have a mild, nutty flavor and creamy texture that makes them popular in Italian cuisine.

Cannellini beans are large, white, oval-shaped beans with a thin skin and creamy interior.

They can be used in soups, stews, salads, dips, casseroles and other dishes.

Cannellini beans are high in fiber and protein which makes them an excellent source of nutrition for vegetarians or vegans looking for plant-based sources of protein.

They also contain essential vitamins and minerals such as iron, magnesium and potassium.

In addition to their nutritional benefits they are low in fat making them an ideal choice for those watching their calorie intake.

The 10 Best Substitutes For Cannellini Beans

Cannellini beans are a great addition to many dishes, but they can be hard to find in some places.

If you’re looking for an alternative, here are ten substitutes that will still give you the same benefits:

1. Great northern beans

Great northern beans are a great substitute for cannellini beans.

They have a similar texture and flavor, but they are slightly larger than cannellini beans.

Great northern beans can be used in many of the same dishes as cannellini beans, such as soups, stews, salads, and casseroles.

They also work well in dips and spreads.

When substituting great northern beans for cannellini beans, you may need to adjust the cooking time slightly since they take longer to cook than their smaller counterparts.

You should also keep an eye on the liquid levels while cooking since great northern beans tend to absorb more liquid than other types of white bean varieties.

2. Navy beans

Navy beans are a type of small, white bean that is native to the Americas.

They are also known as haricot beans or pea beans and have a mild flavor and creamy texture.

Navy beans are high in fiber and protein, making them an excellent choice for vegetarians looking for plant-based sources of protein.

They can be used in soups, stews, salads, casseroles, dips, and more.

Navy beans make an excellent substitute for cannellini beans because they have a similar texture and flavor profile.

When substituting navy beans for cannellini beans in recipes such as soups or stews, you should use the same amount called for in the recipe.

If you’re using navy beans to replace cannellini beans in salads or other dishes where texture matters more than flavor, you may want to reduce the amount slightly since navy beans tend to be larger than cannellini ones.

3. Butterbeans

Butterbeans, also known as lima beans, are a type of legume that is native to Central and South America.

They have a creamy texture and mild flavor that makes them popular in many dishes.

The beans are usually sold dried or canned, but they can also be found fresh in some areas.

When cooked, butterbeans become tender and creamy with a slightly sweet taste.

They are often used in soups, stews, salads, casseroles, and side dishes.

Butterbeans have a similar texture and flavor profile when cooked.

However, you should keep in mind that butterbeans tend to take longer to cook than cannellini beans so you may need to adjust the cooking time accordingly if using them as a substitution.

Additionally, you may want to reduce the amount of liquid used since butterbeans absorb more liquid than cannellini beans do while cooking.

4. Kidney beans

Kidney beans are a type of legume that is popular in many cuisines around the world.

They are named for their shape, which resembles a kidney.

These beans have a mild flavor and creamy texture when cooked, making them an ideal addition to soups, stews, salads, and other dishes.

They are also high in fiber and protein, making them a nutritious choice for vegetarians and vegans alike.

• Substitution: When substituting kidney beans for cannellini beans in recipes, it’s important to keep in mind that they have different textures. Cannellini beans tend to be creamier than kidney beans when cooked so you may need to adjust the amount of liquid used in your recipe accordingly. Additionally, because kidney beans have more starch than cannellini beans you may want to reduce the cooking time slightly or add additional seasonings such as garlic or herbs to enhance the flavor of your dish.

5. Garbanzo beans

Garbanzo beans, also known as chickpeas, are a type of legume that is widely used in Middle Eastern and Mediterranean cuisine.

They have a nutty flavor and creamy texture when cooked, making them an excellent addition to salads, soups, stews, curries and more.

Garbanzo beans are high in fiber and protein which makes them a great choice for vegetarians looking for plant-based sources of nutrition.

• Substitution: When substituting garbanzo beans for cannellini beans in recipes, you’ll want to use the same amount called for in the recipe. The two types of beans have similar textures when cooked so they can be used interchangeably without any major changes to your dish. However, because garbanzos have a slightly nuttier flavor than cannellinis do, you may want to adjust other seasonings accordingly if needed.

6. Fava beans

Fava beans, also known as broad beans, are a type of legume that have been eaten for centuries.

They are native to the Mediterranean region and have since spread around the world.

Fava beans can be eaten fresh or dried and come in a variety of colors including green, yellow, black, and white.

The flavor is earthy with a hint of sweetness and they can be used in salads, soups, stews, dips, spreads, side dishes and more.

• Substitution: When substituting fava beans for cannellini beans you will want to use about twice as much fava bean as you would cannellini bean because they tend to be smaller than their counterparts. For example if your recipe calls for one cup of cannellini beans then you should substitute it with two cups of fava beans instead. Additionally when cooking with fava beans it is important to remember that they need to be peeled before eating them which adds an extra step in preparation but makes them much more enjoyable!

7. Flageolets

Flageolets are small, light green beans that have a delicate flavor and creamy texture.

They are often used in French cuisine, particularly in dishes such as cassoulet.

The beans are harvested when they are young and tender, which gives them their unique flavor.

Flageolets can be cooked on their own or added to soups and stews for extra texture and flavor.

• Substitution: When substituting flageolets for cannellini beans in a recipe, you should use the same amount called for in the recipe; no adjustments need to be made. However, keep in mind that flageolets may take slightly longer to cook than cannellini beans due to their smaller size so you may want to adjust your cooking time accordingly.

8. Adzuki beans

Adzuki beans, also known as aduki or azuki beans, are small red legumes with a sweet flavor.

They have been used in Asian cuisine for centuries and are popular in Japan, China, Korea and other parts of Asia.

Adzuki beans are high in protein and fiber and low in fat.

They can be cooked on their own or added to soups, stews, salads and desserts.

The beans can also be ground into flour for baking or made into a paste that is used as a filling for pastries.

• Substitution: When substituting cannellini beans with adzuki beans you should use the same amount called for in the recipe. However, because adzuki beans cook faster than cannellini beans you may want to reduce the cooking time by about 10 minutes if your recipe calls for long-cooking times such as simmering or boiling. Additionally, because of their sweet flavor they may add an unexpected sweetness to savory dishes so it’s best to taste your dish before serving it just to make sure it has the desired flavor profile.

9. Marrow beans

Marrow beans are a type of large white bean that is popular in Italian cuisine.

They have a creamy texture and mild flavor, making them an excellent choice for soups, stews, salads, and side dishes.

Marrow beans are also known as fagioli di spagna or gigante bianco beans.

They are larger than other types of white beans such as cannellini or navy beans and have a slightly nutty flavor.

• Substitution: When substituting marrow beans for cannellini beans, you should use the same amount called for in the recipe. The cooking time may be slightly longer with marrow beans due to their size; however, they will still cook up nicely when simmered in liquid until tender. If you’re looking to add more flavor to your dish without adding additional ingredients, try soaking the marrow beans overnight before cooking them—this will help bring out their nutty taste even more!

10. Black beans

Black beans are a type of legume that is native to Central and South America.

They have a mild, earthy flavor and creamy texture when cooked.

These beans are high in fiber and protein, making them an excellent choice for vegetarians or vegans looking for plant-based sources of protein.

Black beans can be used in soups, stews, salads, tacos, burritos, chili, rice dishes and more.

• Substitution: When substituting black beans for cannellini beans in recipes such as soups or stews, you’ll want to use the same amount called for in the recipe. The only difference is that black beans will take longer to cook than cannellini beans so you may need to adjust your cooking time accordingly. If using canned black beans instead of dried cannellini beans then you should rinse them before adding them to your dish as this will help reduce their sodium content.

Conclusion

In conclusion, cannellini beans are a great addition to many dishes and can be used to add a unique flavor and texture.

However, if you’re in a pinch and don’t have any cannellini beans on hand, there are plenty of other beans that can be used as a good substitute.

The best substitutes for cannellini beans are great northern beans, navy beans, butterbeans, kidney beans, garbanzo beans, fava beans, flageolets, adzuki beans, marrow beans, and black beans.

Each of these beans has their own unique flavor and texture that can be used to enhance the flavor of your dish.

So, the next time you’re in a pinch, reach for one of these substitutes and give it a try.