ABOUT

I love white beans for their versatility as they can work in place of almost any type of bean, in any type of dish. I first realized this when my uncle made hummus from white beans instead of chickpeas. The result was tan amazingly creamy hummus that didn’t have quite the earthy flavor chickpeas come with.

I’ve become a bit picky on which type of white bean depending on the dish. For a recipe where the beans should blend and become apart of the overall texture, I prefer smaller navy beans. For dishes where I want the bean to be the star, I tend towards the bigger/creamier cannellini bean. Great Northern are a great in-between, but it’s rare that I use this bean as it’s texture isn’t as smooth as the cannellini.