Learn how to cook dried white beans (northern white, cannellini beans) from scratch with this simple guide. Tips, soaking methods, cooking steps, and personal Brazilian traditions make this recipe both authentic and easy.
If there’s one ingredient that has been a constant in my life, it’s beans. Growing up in Brazil, we ate beans every single day. Black beans, pinto beans, kidney beans, you name it. Beans weren’t just food, they were comfort, nourishment, and tradition all rolled into one.
So when I share this guide on how to make white beans (I like northern white or cannellini beans), know that it comes from years of experience in my kitchen and at my family’s table. I’ve cooked beans every way imaginable, from stovetop, oven to pressure cooker, and I’ve learned that sometimes it’s the simple techniques that make all the difference.
This isn’t just a recipe, it’s a framework you can use to make white beans your own. Whether you want them soft and creamy for soups, brothy and comforting for bowls, or firm enough for salads, this guide will show you how.
Ingredients you’ll need
- Dried beans (1 lb bag) – northern white beans or cannellini beans
- Water for soaking/cooking
- Olive oil – or oil of choice
- Onion – 1 small onion diced
- Garlic – 4 or 5 cloves of garlic minced
- Bay leaves – 3 is my magical number
- Fresh herbs – use sage, thyme or rosemary. I prefer the earthy woody winter herbs
- Salt + pepper
👉🏻 Optional add-ins: carrots, celery, smoked meats (pancetta, bacon ends, pork belly, bone marrow), or a splash of bone broth for extra depth.
Step 1: Soak the Beans
Soaking beans overnight is the way I grew up doing it, and it really does make a difference. It helps them cook faster and more evenly, and it can make them easier to digest. Simply cover the beans with plenty of water, let them sit overnight, and drain before cooking.
If you’re short on time, you can use the quick soak method: bring beans and water to a boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour before draining.
a personal note
Growing up in Brazil, my grandmother always gave me the job of cleaning the beans before soaking. I’d sit with a big bowl, separating handfuls at a time, looking for broken or rotten beans, and even the occasional tiny rock or bit of dust that came straight from the farm.
At the time, I didn’t exactly appreciate the task, it felt endless! But looking back now, I realize she was teaching me patience and care. Today, I call it “therapy cooking”, the kind of kitchen ritual that grounds you and connects you to your food.
In the US I find that most beans are free of debris, but I still like to look through them out of habit and preserving the good memories.
Step 2: Cook the Base
In Brazil, beans are always cooked with flavor from the very beginning. Start by sautéing onion and garlic in olive oil until golden. Add your beans, fresh herbs, and bay leaves, then cover with water or broth.
Step 3: Simmer Until Tender
Bring the pot to a boil, then reduce to a simmer. Cannellini beans will take about 1 1/2 to 2 hours to cook on the stovetop, depending on how old the beans are and how soft you want them. Stir occasionally and add more liquid if needed.
👉🏻 You’ll know they’re ready when they’re tender, creamy, and flavorful all the way through. For soups, cook beans until soft and creamy. Add extra broth or liquid if you want to make bowls. For salads, keep your beans on the firm side.
Step 4: Season to Taste
Only add salt toward the end of cooking, if you add it too early, it can toughen the skins. Once they’re tender, season generously with salt, pepper, and any finishing herbs or spices. I like to add a pinch of red pepper flakes.
Cooking beans from scratch might feel intimidating if you didn’t grow up doing it, but once you get the hang of it, you’ll see just how simple and rewarding it is. White beans are versatile, affordable, and a nourishing base for so many meals.
Ways to use up white beans
- Stir them into soups or stews. We love this Hearty White Bean Soup with Kale and Turkey White Beans Soup, and you can use up your leftover turkey from Thanksgiving!
- Toss with olive oil, lemon, and fresh herbs for a hearty salad. Sub the chickpeas for white beans in this Mason Jar Salad.
- Add to Breakfast Burrito for extra protein.
- Serve as a side with roasted vegetables or grilled meats.
- And of course, our favorite way to eat beans with rice and picanha steak.
Every time I cook beans, I’m reminded of those afternoons with my grandmother sifting through handfuls, listening to her stories. What once felt like a chore has now become a ritual, a moment of stillness in my busy days.
Beans aren’t just a recipe to me, they’re a thread that ties me back to my Brazilian roots, to the family table I grew up around, and to the values of care and nourishment that still guide me in the kitchen.
Brazilian recipes you need to try next:
Brazilian White Beans Recipe
Equipment
- Dutch Oven Pot
Ingredients
- 1 lb white beans Northern white or cannellini
- 2 tbsp olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 4 bay leaf
- 1 tsp thyme
- 1 1/2 tsp sea salt
- 1 tsp freshly ground pepper
- 1 pinch red pepper flakes
- 6-8 cups water
- 3 leaves sage fresh, skip if you don't have fresh
Instructions
- Soaking beans overnight or for 6-8 hours by covering the beans with plenty of water, let them soak, and drain before cooking.NOTE: If you’re short on time, you can use the quick soak method: bring beans and water to a boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour before draining.
- Sauté the onion and garlic in olive oil until golden. Add your beans, fresh herbs, and bay leaves, then cover with water or broth. Start with about 4 cups of water and add more as needed.
- Bring the pot to a boil, then reduce to a simmer. White beans will take about 1 1/2 to 2 hours to cook on the stovetop, depending on how old the beans are and how soft you want them. Stir occasionally and add more liquid if needed.
- Add salt toward the end of cooking. Check to see if the beans are seasoned to your liking. Adjust seasoning as needed and add any finishing herbs or spices such as red pepper flakes (optional)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
