How to cook white beans

Information for white beans in our free cooking ingredients collection.

White beans

White bean is a term given to varieties of beans that have light-colored seeds. There are several varieties of white beans:

Marrow beans - The largest and roundest of white beans, marrow beans are often grown in the eastern United States. They are creamy but firm after cooking and usually are available as a dried bean.

Great Northern beans - Great Northern beans are smaller than marrow beans and have a more delicate flavor. They are typically grown in the Midwest. They stand up well to baking.

Navy beans - Most people know these as the beans found in canned pork and bean products. Navy beans require lengthy, slow cooking, which makes them excellent additions to soups and baked dishes.

White beans are an excellent source of iron and folate and a good source of magnesium, phosphorus, potassium, and copper.

How to cook white beans

Presoak beans. Cook them in water, covered for marrow beans, 35 to 45 minutes; for Great Northern, 1 to 1 1/2 hours; and for navy beans, 1 1/2 to 2 hours.

Serving suggestions

Mild-flavored white beans can be pureed, baked, added to soups and stews, or combined with other vegetables and served with pasta. Navy bean soup is a hearty dish made from the navy bean. Baked beans, usually made of navy beans, are enjoyed cold or hot.

• Dolichos beans
• Adzuki beans (azuki beans)
• Black-eyed peas
• Lablab (hyacinth bean)
• Mung bean
• Lentil
• Lima beans
• Peanuts
• Peas
• Soybeans
• Nuts and seeds
• Almond

• Oysters
• Scallops
• Shrimp
• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans
• Cranberry beans
• Kidney beans
• Pinto beans

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