White beans come in many shapes and sizes, and when a recipe calls for simply “white beans,” it can be challenging to figure out which kind to use, especially when deciding between Great Northern beans and Cannellini beans. Although these two types of white beans are similar, they have crucial differences regarding flavor and texture. Luckily for you, we’re experts on all things beans. Here’s what you need to know to decide which beans to use and when.
Cannellini beans originated in Argentina but are much better known for their use in Italy. In central and southern Italy, Cannellini beans are a staple in countless traditional dishes. Great Northern beans gained popularity in the Pacific Northwest region of America and took their name from the Great Northern Railway. This now-defunct railroad helped to distribute these beans across the United States.
Great Northern beans are highly versatile with a delicate, nutty flavor and delicate, creamy texture. Camellia Brand CEO Vince Hayward likes Great Northern beans for their creaminess, stating, “One of my most favorite dishes is shrimp and white beans – a creamy, thick, delicious shrimp-flavored dish that brings back memories of my mother’s home cooking and warm bowls of beans on cold winter nights.” Great Northerns work well in American classics like baked beans, chili, and succotash, although they can be used in almost any recipe calling for white beans.
Cannellini Beans are larger and heartier than Great Northerns and are sometimes referred to as “white kidney beans” because of their traditional kidney shape. You’ll often find them mixed with pinto beans. Cannellini beans are commonly used in Italian dishes like cozy minestrone, and because they hold their shape well when cooked, they’re a favorite in soups and stews. Like Great Northerns, Cannellini beans cook creamy and smooth with a nutty flavor.
Both options are great for almost any white bean recipe, but we like using Cannellinis in a pasta e fagioli, while we prefer Great Northern beans for dishes like shrimp and white bean soup or white beans and ham hock.
“It rests primarily with the heartiness of the Cannellini over the Great Northern,” he explains. “Because of its thicker skin and slightly bolder bean taste, the Cannellini lends itself better towards soups and stews. The Great Northern is a bit more delicate, and breaks open more easily, lending itself towards bean dishes consumed directly from a bowl, or to using as an ingredient in baking, or just simply when a lighter texture is desired.”
Ultimately, the main differences come down to their origins, subtle differences in appearance, firmness and flavor, and how they are traditionally used in regional cuisines. Both Cannelinis and Great Northerns are tasty, nutritious white bean options!
White beans are a group of legumes with white casings and starchy insides which include navy beans, cannellini beans, “great northern” beans, and lima beans. Navy beans, great northern beans, and cannellini beans are grown from the Phaseolus vulgaris plant, while lima beans are grown on the Phaseolus lunatus plant.
Both options are great for almost any white bean recipe, but we like using Cannellinis in a pasta e fagioli, while we prefer Great Northern beans for dishes like shrimp and white bean soup or white beans and ham hock.
White beans come in many shapes and sizes, and when a recipe calls for simply “white beans,” it can be challenging to figure out which kind to use, especially when deciding between Great Northern beans and Cannellini beans. Although these two types of white beans are similar, they have crucial differences regarding flavor and texture. Luckily for you, we’re experts on all things beans. Here’s what you need to know to decide which beans to use and when.
Cannellini Beans are larger and heartier than Great Northerns and are sometimes referred to as “white kidney beans” because of their traditional kidney shape. You’ll often find them mixed with pinto beans. Cannellini beans are commonly used in Italian dishes like cozy minestrone, and because they hold their shape well when cooked, they’re a favorite in soups and stews. Like Great Northerns, Cannellini beans cook creamy and smooth with a nutty flavor.
Cannellini beans originated in Argentina but are much better known for their use in Italy. In central and southern Italy, Cannellini beans are a staple in countless traditional dishes. Great Northern beans gained popularity in the Pacific Northwest region of America and took their name from the Great Northern Railway. This now-defunct railroad helped to distribute these beans across the United States.
“It rests primarily with the heartiness of the Cannellini over the Great Northern,” he explains. “Because of its thicker skin and slightly bolder bean taste, the Cannellini lends itself better towards soups and stews. The Great Northern is a bit more delicate, and breaks open more easily, lending itself towards bean dishes consumed directly from a bowl, or to using as an ingredient in baking, or just simply when a lighter texture is desired.”
Have you ever seen the term “white beans” and wondered if it was referring to Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans? Well, it could be referring to any and all of them. And since there are so many varieties of white beans, it’s easy to be confused by what differentiates one from another. Let’s break it down:
Larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.
Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they’re perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more. They have a mild flavor and are the bean of choice for classic Boston baked beans, Navy Bean Chowder, and quintessential South Louisiana-Style White Beans & Rice. Interestingly, the Navy bean name comes from its use as a food staple by the U.S. Navy in the early 1900s. While all beans are high in fiber, Navy beans have the most — 19 grams per cup!
Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone. They retain their shape and texture well, so they’re perfect to use in salads, soups, stews, and chili.
The reality is that even though the different varieties have slightly different flavors and sizes, (and everyone has their personal favorites), they’re often used interchangeably in recipes. So, for example, if a recipe calls for Cannellinis, and you only have Great Northerns on hand, your dish will still come out fine and taste delicious. So try them all to see which you like best, and enjoy.
Cannellini Beans Great Northern Beans What’s The Difference
FAQ
What is the difference between white beans and cannellini beans?
Can I substitute white beans for cannellini beans?
Are cannellini beans just white kidney beans?
What is another name for cannellini beans?