White beans come in many shapes and sizes, and when a recipe calls for simply “white beans,” it can be challenging to figure out which kind to use, especially when deciding between Great Northern beans and Cannellini beans. Although these two types of white beans are similar, they have crucial differences regarding flavor and texture. Luckily for you, we’re experts on all things beans. Here’s what you need to know to decide which beans to use and when.

White Bean History

Cannellini beans originated in Argentina but are much better known for their use in Italy. In central and southern Italy, Cannellini beans are a staple in countless traditional dishes. Great Northern beans gained popularity in the Pacific Northwest region of America and took their name from the Great Northern Railway. This now-defunct railroad helped to distribute these beans across the United States.

Great Northern Beans

Great Northern beans are highly versatile with a delicate, nutty flavor and delicate, creamy texture. Camellia Brand CEO Vince Hayward likes Great Northern beans for their creaminess, stating, “One of my most favorite dishes is shrimp and white beans – a creamy, thick, delicious shrimp-flavored dish that brings back memories of my mother’s home cooking and warm bowls of beans on cold winter nights.” Great Northerns work well in American classics like baked beans, chili, and succotash, although they can be used in almost any recipe calling for white beans.

Cafe Reconcile’s White Beans and Shrimp

Cannellini Beans

Cannellini Beans are larger and heartier than Great Northerns and are sometimes referred to as “white kidney beans” because of their traditional kidney shape. You’ll often find them mixed with pinto beans. Cannellini beans are commonly used in Italian dishes like cozy minestrone, and because they hold their shape well when cooked, they’re a favorite in soups and stews. Like Great Northerns, Cannellini beans cook creamy and smooth with a nutty flavor.

Which ones should I use?

Both options are great for almost any white bean recipe, but we like using Cannellinis in a pasta e fagioli, while we prefer Great Northern beans for dishes like shrimp and white bean soup or white beans and ham hock.

Pasta e Fagioli

Shrimp and White Bean Soup

Great Northern Beans and Ham

Camellia CEO Vince Hayward clarifies the difference:

“It rests primarily with the heartiness of the Cannellini over the Great Northern,” he explains. “Because of its thicker skin and slightly bolder bean taste, the Cannellini lends itself better towards soups and stews. The Great Northern is a bit more delicate, and breaks open more easily, lending itself towards bean dishes consumed directly from a bowl, or to using as an ingredient in baking, or just simply when a lighter texture is desired.”

Ultimately, the main differences come down to their origins, subtle differences in appearance, firmness and flavor, and how they are traditionally used in regional cuisines. Both Cannelinis and Great Northerns are tasty, nutritious white bean options!

Have you ever seen the term “white beans” and wondered if it was referring to Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans? Well, it could be referring to any and all of them. And since there are so many varieties of white beans, it’s easy to be confused by what differentiates one from another. Let’s break it down:

Navy (Pea) Beans

Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they’re perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more. They have a mild flavor and are the bean of choice for classic Boston baked beans, Navy Bean Chowder, and quintessential South Louisiana-Style White Beans & Rice. Interestingly, the Navy bean name comes from its use as a food staple by the U.S. Navy in the early 1900s. While all beans are high in fiber, Navy beans have the most — 19 grams per cup!

Great Northern Beans

Larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.

Cannellini Beans

Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone. They retain their shape and texture well, so they’re perfect to use in salads, soups, stews, and chili.

Baby Lima Beans

Also called “butterbeans”, Baby Lima beans are small, smooth, and creamy with a rich, buttery texture. They’re starchier than other beans and are often used in soups, stews, succotash, and casseroles, or just cooked simply with herbs and spices. In the south, they’re often cooked with ham or bacon and served over rice.

Substituting One Variety for Another

The reality is that even though the different varieties have slightly different flavors and sizes, (and everyone has their personal favorites), they’re often used interchangeably in recipes. So, for example, if a recipe calls for Cannellinis, and you only have Great Northerns on hand, your dish will still come out fine and taste delicious. So try them all to see which you like best, and enjoy.

When you hear “white beans”, you might think of Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans. Which ones are the real white beans? Actually, all of them are. While you won’t see them labeled as such, these varieties are often referred to generally as white beans, and depending on the qualities you’re looking for, different types are found and used in everything from soups and stews to regional southern favorites.

Cozy Minestrone with Cannellini Beans

If you’re on the hunt for a healthy, hearty soup that combines fresh vegetables, pasta, diced tomatoes, and large white beans that retain their kidney shape, look no further than a delicious Cozy Minestrone made with Cannellini beans. Cannellini beans have an earthy flavor and are often found in Italian dishes. With fresh zucchini, green beans, basil, and shaved Parmesan on top, this filling vegetarian meal is loaded with protein and fiber and is perfect for warming up on a cold night. Pair it with a green salad and cheesy crostini for a nutritious meal. And since it makes so many servings, it’s great for feeding a crowd or enjoying leftovers all week long.

White Bean & Spinach Soup with Great Northern beans

Another popular combination comes together in this wonderful White Bean & Spinach Soup. With a base of onion, celery, garlic, and veggie broth, the soup features creamy, medium-sized Great Northern beans that are known for their nutty flavor and firm flesh. Fresh sprigs of thyme and rosemary are what makes the soup fragrant, while wilted leafy greens add a pop of color — as well as lots of vitamins and minerals. Topped off with lemon juice for brightness, this soup is a meatless meal that really satisfies.

South Louisiana-Style White Beans & Rice with Navy Beans

A local and regional dish that’s almost as beloved as New Orleans Red Beans & Rice is South Louisiana-Style White Beans & Rice. Typically made with small, oval Navy beans, the trinity, and either smoked or andouille sausage, this quintessential dish is similar to the way many people prepare their red beans. But it’s the creamy, quick-cooking Navy bean that really sets it apart and makes it perfect for mashing against the side of the pot. South Louisiana-Style White Beans & Rice are finished off by stirring in chopped fresh parsley and chopped green onions, and they might just give your red beans & rice a run for their money. Whip up a batch and give ’em a try. Interesting side note: Navy beans are also the standard varietal used in classic American baked beans.

Dorothy’s Delicious Baby Lima Beans

Another southern favorite that features a fourth type of white bean is Dorothy’s Delicious Baby Lima Beans. A simple, hearty recipe that simmers Baby Limas with chopped onion, garlic, butter, and ham, it makes a great main dish or side dish, depending on what you pair it with. Also called “butterbeans”, you might guess that Baby Lima beans are small and creamy with a rich, buttery texture – and you’d be right.

It’s perfectly ok to swap out one of these varieties for another in any of your favorite dishes – just keep in mind that their size and texture vary, as do their cooking times. If you had to pick just one — Great Northerns are probably the most versatile to use in any kind of recipe. That said, variety is the spice of life — so be sure to give them all a try.