White beans

Allow about 150 g cooked beans as a side or around 200 g in a bean-based main. If you’re cooking dried beans, they roughly double to triple in weight after soaking and cooking.

Soaking overnight in plenty of cold water shortens the cooking time and helps them cook evenly. Drain and rinse them, then simmer in fresh water until tender; this usually takes 45–90 minutes, depending on the beans and how long they’ve been stored.

Don’t put dried white beans straight into a slow cooker: it may not get hot enough to destroy their natural lectins. Soak them, boil briskly in fresh water for at least 10 minutes, then finish cooking until completely tender.

Cool them promptly and refrigerate in a covered container for up to 3–4 days, or freeze them in portions. Keep them with a little cooking liquid so they don’t dry out.

Use them in soups, stews and salads, or mash them with olive oil, lemon and garlic for a quick spread. They’re also a classic ingredient in cassoulet and Tuscan-style bean soup.

Yes. Cannellini are a type of white bean, with large, kidney-shaped beans and a creamy texture; use them in the same quantity in soups, salads and stews.

Navy beans are small white beans, so they can generally replace other white beans in soups and stews. They’re smaller and tend to cook to a softer texture than larger beans such as cannellini.

No. Raw or undercooked dried white beans can cause illness. Soak them, boil them briskly for at least 10 minutes, then simmer until fully tender; tinned beans are already cooked and can be eaten after draining and rinsing.