Why White Beans? Part 3 - Cooking Tips

Navy beans are generally smaller of the various varieties and are used widely in stews and soups. They tend to break down easily when cooked making them suitable as a thickener in such dishes. Great northern beans on the other hand have the ability to retain their shape better than their navy bean counterparts and take longer to prepare. These beans have a denser and nuttier flavor than navy beans. Cannellini beans are native to Italy and are one of the most common types of white beans. When cooked cannellini beans have a fluffy texture and a slightly mild and nutty flavor.

How to cook white beans

If cooking time is tight, there is the option to use used canned varieties of beans which simply need to be drained and rinsed and they are ready to use. However, the dried varieties yield more flavor and texture and always need to be soaked before cooking. Dried beans should be soaked for a couple of hours before preparation. Once ready for cooking, they should be placed in a large pan of water and brought to boil. Cook on simmer for about two hours keeping an eye on the water level, and adding more if needed.

Stay tuned for next week's Healthy & Organic Living Blog. Check out our other blogs for more information on our organic ingredients here 

❤ Try our USDA certified organic Navy Beans and Great Northern Beans ❤

Yummy White Bean Recipes

Related Blogs:

• Why White Beans? Part 1 - History
• Why White Beans? Part 2 - Nutrition

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