White bean

Soak them in plenty of cold water overnight, then drain and simmer in fresh water until tender, usually 60–90 minutes. Add acidic ingredients such as tomatoes only once the beans have softened, as acid can slow cooking.

Soaking is not essential, but it shortens cooking and helps the beans cook more evenly. If you skip it, rinse the beans and simmer them until completely tender, allowing extra time.

Keep the water at a gentle simmer rather than a rolling boil, and start checking for tenderness after about 45 minutes of cooking. Salt the cooking water if you like; add lemon juice or tomatoes only after the beans are tender.

Cool them promptly, then refrigerate in a covered container with a little of their cooking liquid and use within 3–4 days. For longer storage, freeze them with some liquid so they do not dry out.

They pair well with garlic, rosemary, sage, olive oil and tomatoes. Use them in Tuscan-style ribollita, bean salads, soups or mashed with olive oil as a spread.

Yes. Drain and rinse them, then add them near the end of cooking; they are already cooked and need only a few minutes to warm through. One 400 g tin usually yields about 240 g drained beans.

Navy beans are a small white bean, so the names can overlap, though “white bean” also covers larger types such as cannellini. Navy beans hold their shape well in baked beans and soups.

No: dried white beans must be cooked thoroughly before eating. Soak them, discard the soaking water, and simmer in fresh water until completely tender; do not use a slow cooker for uncooked soaked beans unless they are brought to a full boil first.