Cannellini beans

Soak them in plenty of cold water for 8–12 hours, then drain and rinse; this shortens the cooking time and helps them cook evenly. If you have not soaked them, allow extra time at the hob.

After soaking, cover them with fresh water, bring to the boil and simmer gently for about 45–90 minutes, until creamy right through. Start checking early, as older beans can take longer; add acidic ingredients such as tomatoes after they soften.

Yes. They are already cooked, so drain and rinse them, then stir them into soups or stews for the final few minutes to warm through; mash them straight into a salad dressing or dip if you like.

They are a classic choice for pasta e fagioli and Tuscan-style bean soup. Toss them with olive oil, garlic, rosemary and greens, or mash some into the soup to thicken it without cream.

Butter beans make a good swap when you want a similarly creamy texture, while borlotti beans work well in soups and stews but have a more pronounced, speckled appearance. Use the same amount and add them at the same stage.

Cool them promptly and refrigerate in a covered container, with a little of their cooking liquid, for up to 3–4 days. Freeze them in portions with some liquid so they stay moist when thawed.

Transfer the beans and their liquid to a covered container and refrigerate; use within 3–4 days. Avoid leaving them in an opened tin.

Cannellini are a type of white bean, with a large, kidney-like shape and a creamy texture. The name “white beans” can also refer to smaller varieties, such as haricot beans, so it is not always an exact synonym.