Cannellini Beans with Beetroot and Sage

Name: Cannellini Beans with Beetroot and Sage
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 3 servings
Ingredients: 2 cup dried Cannellini white beans or any kind; 10 cup water; 1 beetroot (skinned and diced into small cubes); 5 fresh sage leaves; 1 bay leaf; 1 teaspoon freshly ground cumin powder; 1 teaspoon freshly ground ginger; 1 teaspoon smoked paprika powder; kosher salt to taste; black pepper to taste; 4 tablespoon extra virgin olive oil or coconut oil; 1 cup coconut milk; 0.25 cup coconut cream

By Dada Shivananda·Intermediate

In the world of white beans, we often find ourselves wondering: are we looking at Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans? With so many varieties available, it's natural to feel confused about which bean to choose. Let's explore what differentiates these beautiful legumes from one another and understand their unique qualities:

Navy (Pea) Beans are small, oval-shaped beans that cook fairly quickly. Once cooked, they become soft and creamy, making them perfect for dips and sauces. You can mash them directly in the pot with a potato masher or blend with a hand-held blender to achieve a thick consistency for soups and stews. These beans have a mild flavor and are the classic choice for traditional baked beans. Their name comes from their use as a staple food by the Navy during the early 1900s. Navy beans contain the highest fiber content among white beans.

Great Northern Beans are larger than Navy beans but smaller than Cannellini beans. These medium-sized beans are known for their mild, nutty flavor and firm flesh. They hold their shape better when cooked than Navy beans, making them excellent for soups and stews. Like all beans, they readily absorb the flavors of the foods they're cooked with. The French commonly use them in cassoulets.

Cannellini Beans are an Italian variety—the name is the plural of "cannellino," referring to their resemblance to small tubes of hard candy. These are the largest of the white bean group and, because of their natural kidney shape, are sometimes called White Kidney Beans. They are much fleshier compared to Navy or Great Northern beans and have a nutty, earthy flavor with tender flesh. They're excellent in salads, soups, stews, and chili, retaining their shape and texture beautifully after cooking.

Butter Beans or Lima Beans