Join us for an adventure in flavor!

    The BEST Cannellini Beans Recipe

    This Cannellini Beans recipe is the best, hands down! Creamy, buttery beans are enhanced with plenty of fresh herbs, garlic, parmesan, cherry tomatoes, and a good dousing of good ol’ EVOO.

    It can be your favorite new meatless main dish, or you can serve it as a side. And it whips up in next to no time.

    Give your favorite white beans a big time upgrade. We think you’re going to come back to this one again and again…

    This Cannellini Beans recipe is the best ever! Generously seasoned with garlic, herbs and olive oil, they're a great meatless dinner or side dish.

    Beans and legumes are among the healthiest, and most budget friendly of ingredients. And they can go with such a variety of flavors.

    Be it Indian Dal, Greek Fasolada Soup, or our favorite Puerto Rican Habichuelas Guisadas, there’s always a new way to cook with them.

    This time, we went with a Mediterranean kind of theme, and the results were a total hit!

    Ingredients

    • Cannellini beans – We use canned, but will include instructions for dried as well.
    • Extra virgin olive oil – Plenty.
    • Garlic – Also plenty.
    • Cherry tomatoes – Halved.
    • Parmesan cheese – Freshly shredded.
    • Fresh herbs – Oregano, thyme and parsley.
    • Salt & pepper

    Cannellini Beans Recipe

    Sauté garlic in olive oil over medium heat for a few minutes, until it becomes fragrant.

    Add beans, tomatoes, herbs, salt and pepper. Cook for about 15 minutes.

    Stir in parmesan cheese. Garnish with more parsley, and drizzle some extra olive oil. Serve immediately.

    This Cannellini Beans recipe is the best ever! Generously seasoned with garlic, herbs and olive oil, they're a great meatless dinner or side dish.

    How to Prepare Dried Cannellini Beans

    If using dried beans, they must first be soaked and cooked. For this recipe, use about 1.5 cups of dried beans

    Add the beans to a large pot and cover with at least 2 inches of cold water. Soak at least 8 hours.

    Drain, then refill the pot with water. Salt generously. Bring to a boil, then reduce to a simmer and cook for about 2 hours, or until the beans are soft to your liking.

    How to Serve Cannellini Beans

    We love these cannellini beans as a meatless main course along with rice, pasta or our No Knead Bread.

    This Cannellini Beans recipe is the best ever! Generously seasoned with garlic, herbs and olive oil, they're a great meatless dinner or side dish.

    If you wish to serve them as a side, here are some main dishes that pair well:

    Leftovers and Storage

    These cannellini beans make great leftovers. Refrigerate them in an airtight container for 3-4 days. Reheat on stovetop, or in the microwave, with a splash of additional water.

    They also freeze great in an airtight container for 2-3 months. Just thaw overnight in the fridge the day before eating them.

    This Cannellini Beans recipe is the best ever! Generously seasoned with garlic, herbs and olive oil, they're a great meatless dinner or side dish.

    Make this easy and amazingly tasty cannellini beans recipe. You’ll be so glad you did. This is definitely one of those dishes that belong in your regular rotation.

    Make sure to save or pin this recipe, we’re pretty sure you’ll be coming back to it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

    Cannellini Beans, on our Gypsy Plate… enjoy!

    bowl of cannellini beans atop the Gypsy Plate

    Try these other great bean recipes!
    Refried Beans
    Spanish Clams with Beans
    Black Bean Chili
    Ribollita Soup
    Mexican Casserole

    featured image for cannellini beans recipe post

    The BEST Cannellini Beans Recipe

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    This Cannellini Beans recipe is the best ever! Generously seasoned with garlic, herbs and olive oil, they're a great meatless dinner or side dish.

    Ingredients

    • 1/4 cup extra virgin olive oil
    • 4-5 garlic cloves
    • 2 19oz cans cannellini beans
    • 1.5 cups cherry tomatoes, halved
    • 1 Tbsp fresh oregano
    • 1 Tbsp fresh thyme
    • 1 Tbsp fresh parsley
    • 1/2 cup parmesan cheese, shredded
    • salt, to taste
    • pepper, to taste

    Instructions

    1. Sauté garlic in olive oil over medium heat for 2-3 minutes, until it becomes fragrant.
    2. Add beans, tomatoes, herbs, salt and pepper. Cook for about 15 minutes.
    3. Stir in parmesan cheese. Garnish with more parsley, and drizzle some extra olive oil. Serve immediately.
    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 273Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 7mgSodium 323mgCarbohydrates 21gFiber 5gSugar 2gProtein 11g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

    Get griddling! Try these Blackstone Recipes!

    Never miss a recipe!

    Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.



      5 thoughts on “The BEST Cannellini Beans Recipe”

        • Hi Joli. Sure, you can used canned. I would recommend using whole canned tomatoes and breaking them up a bit with a spoon. You don’t want the beans to become too tomatoey, so only use about half of a 15oz can.

      • Am I supposed to drain the beans, or is the liquid from the can part of what makes up the soup? Thanks for your help!
        ~A newbie

        • Hi Laura. We do not drain the beans in this recipe. Take note though that it’s not really a soup, but more saucy. Think of it as something you would eat over rice or pasta, or with a side of crusty bread. Let me know how you like it!

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Search by Cuisine

      Travel a word of flavors with GypsyPlate. Sort our recpes by regions:

      GypsyPlate logo.
      Skip to Recipe