Warm White Bean & Bacon Salad

Cannellini Beans vs. Navy Beans

Not all white beans are created equal—cannellini and navy might look similar, but they bring different things to the table.

Cannellini beans (also known as white kidney beans) are the big guys, oval with that slight kidney curve, firm, with a silky interior. 

They hold their shape well, which makes them ideal for salads, soups and stews where you want the beans to stay intact. 

Though cannellini sounds like an Italian word and the bean is a staple in Italian cooking, it originated in Argentina!

Navy beans, sometimes called “pea beans,” are smaller, cuter and a little softer. 

They’re creamy and starchy with a neutral flavor and they break down more easily, making them perfect in classic Boston baked beans. 

They’re also great in dips and for thickening soups and stews. I like their softness in certain delicate salads, like my White Bean Tabbouleh on page 164.

Nutritionally, they’re pretty evenly matched. Both are high in fiber, low in fat and an excellent source of plant-based protein. Navy beans have a little more fiber, while cannellini beans have slightly more iron—but you’d have to be a bean counter to notice.

In my Warm White Bean & Bacon Salad, I use cannellini beans because they hold up well when heated and stay nice and creamy. Navy beans are a good substitute, just be a little gentler with the stirring.

No matter which type you choose, I’m pretty sure this splurge-worthy salad will have you jumping on the bean wagon!

(Male voice: You talk a lot about beans!
Greta: Duh. It’s a BEAN chapter!)