Dry white beans

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Dried beans are a pantry staple, but it can take some practice to cook them properly! This brothy beans and greens recipe is our favorite method, resulting in a rich bean broth that’s surprisingly full of flavor. Serve with slices of toasted crusty bread for the perfect meal!

This recipe is ideal if you are just getting started in the world of cooking. Just remember, dried beans will not soften if cooked in salted water. Do not add any salt or commercial stock products until the beans are soft. The garlic, oil, and herbs will give them plenty of flavor.

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The following white bean recipes prove that they’re not only delicious, but a magical source of fiber and protein. Whether you start with dry or canned beans, these ideas are prime for using up cannellini, Great Northern and navy beans hanging in your pantry.

What does it mean when a recipe calls for white beans? Do they mean cannellini beans, Great Northern Beans, navy beans or lima beans?

Italian White Beans are slowly cooked with sage & garlic, resulting in plump, firm beans that are delicious dressed with olive oil or served on crostini.

You can substitute Great Northern White Beans for other beans, including black, kidney, and red. For greens, you can use kale, collards, or any other hearty winter green in your farm-fresh box or on the supermarket shelves.

dried Bush bean with short runners Larger than navy beans, these hearty egg-shaped beans are known for their flavorful, meaty consistency when baked in casseroles, used in stews or pureed for soups. Though typically used as a dry bean, this heirloom from the mid-1800s is dual purpose, its pods shelled fresh for shellies when the beans plump out their pods. Prolific in our Michigan garden, each plant produced over two dozen 5 inch pods containing 5-6 beans each, yielding a harvest of over a…

Makes about 5 cups of cooked beans ready to be included in a recipe: