You can’t move for recipes featuring butter beans these days, but if you’re looking for something a little different, allow us to introduce you to their slightly nuttier cousin, the cannellini bean.

A type of white bean, cannellini beans have a fluffy texture and are a versatile addition to any meal. They’re also a good source of both soluble and insoluble fibre (meaning they’re great for your digestion) and offer a range of key nutrients such as vitamin K, iron, potassium, folate and magnesium. And this nutritional profile means cannellini beans can help with everything from supporting bone health to regulating blood pressure. 

One thing’s for sure: you can’t go wrong by opting for a cannellini bean-based dish every once in a while. Looking for inspiration? Below you’ll find three delicious recipes featuring cannellini beans to get you started. 

Serves: 3

From vegan chef and Wild Root founder Charlie Tomlinson, this tasty recipe combines smoky cannellini beans with fresh sweet potato hash and herby guacamole. 

Ingredients

For the smoky beans:

• 1 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, crushed
• ½ tsp dry thyme
• 2 tsp smoked paprika
• 1 tbsp tomato paste
• 2 tbsp tamari
• 1 tsp maple
• 1 tin cannellini beans
• 250ml passata
• Salt and pepper to taste

For the sweet potato hash (makes 6):

• 1 large sweet potato, peeled and grated
• 3 heaped tbsp gram flour
• 1 tbsp water
• Pinch of salt
• Olive oil to fry

For the herby guac:

• 1 large avocado, mashed
• 10g coriander, sliced
• Juice from ½ lemon
• Salt and pepper to taste 

Method

1. Heat olive oil in a small frying pan, add diced onions and saute for 5 minutes before adding crushed garlic for another two minutes until fragrant.
2. Once the onions are translucent and the garlic is fragrant, add all the remaining smoky beans ingredients and allow to gently simmer until bubbling and warm all the way through.
3. As the beans are bubbling away, grate your sweet potato and add to a mixing bowl with gram flour, salt and water. Combine the mixture, it should be slightly sticky and hold its shape when you squeeze it into patties. Shape into six patties and place onto a plate ready for frying.
4. Heat a large frying pan and cover the bottom in a thin layer of olive oil. Once hot add all six patties.
5. Cook for five to eight minutes per side on a low-medium heat to allow them to cook all the way through and not burn. Add a lid to the pan for the first half of cooking to allow the potato to slightly steam to get them cooked through faster, then remove the lid for the second half of the cooking to allow them to crisp up.
6. While your patties are cooking, mash your avocado and add all the remaining ingredients and combine.
7. Divide the beans across three plates, top with two hash patties and a large dollop of herby guac. Garnish with coriander to serve and enjoy!

Serves: 4

If you’re looking for a veg-packed dinner option, look no further than this bean, spinach and nacho crumble from Discover Great Veg. Featuring cannellini beans and kidney beans, it provides a delicious variety of plant-based protein and fibre. 

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, chopped
• 1 tsp ground cumin
• 1 tsp chilli powder
• 400g can red kidney beans, drained and rinsed
• 400g can cannellini beans, drained and rinsed
• 1 corn on the cob, kernels removed
• 250g frozen diced butternut squash
• 400g can chopped tomatoes
• 2 tbsp tomato ketchup
• 260g bag spinach
• 100g tortilla chips, roughly crushed

Method

1. Heat the oil in a large saucepan and fry the onion for three to four minutes, add the spices and then add the beans, corn kernels and squash and fry for one to two minutes.
2. Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the spinach and stir until wilted. 
3. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for one to two minutes.

Serves: 2

These tartines from Good Food require no cooking, so they deliver big taste with little fuss. Perfect for lunch, the addition of cherry tomatoes and rocket mean this recipe is packed full of vitamin C – ideal for supporting your immune system.

Ingredients

• 400g can cannellini beans, drained and rinsed
• 2 tbsp rapeseed oil
• 1 large lemon, zested and juiced
• 1 small garlic clove, finely grated
• 1 small red chilli, deseeded and finely chopped
• ½ small bunch parsley, finely chopped
• 8 cherry tomatoes, halved
• 2 slices sourdough
• 15g feta, crumbled
• 50g rocket

Method

1. Put the beans, one tbsp of the oil, the lemon zest and juice and the garlic in a food processor and blitz to create a chunky texture. 
2. Transfer to a bowl and stir through the chilli, parsley and cherry tomatoes.
3. Lightly toast the bread and pile on the cannellini bean smash, scatter over the feta and drizzle with the remaining oil. Serve with the rocket on the side.

Images: Wild Root; Discover Great Veg; Good Food