These delicately slow-cooked Italian beans are creamy, tender, and lightly spiced with chili flakes, garlic, and thyme! After cooking dozens of batches over the years, I'm sharing the easiest way to cook white beans with Italian-inspired ingredients you likely already have at home.

In the last few years, I've prepared beans a whole lotta ways. And while I enjoy trying new varieties, there is something so perfect about slow-cooking creamy white beans.
It's a lovely combination I come back to again and again, inspired by my travels in Italy: onion, garlic, red chili flakes, some herbs, water, and beans. Enjoy simply, as a bowl of brothy beans with some fluffy focaccia, a creamy plate of white bean risotto, or these spicy breakfast beans.
Ingredient Notes

- Dried White Beans: I love using dried cannellini beans here for their creamy, tender texture. You should be able to find them at most major grocery stores. You can also buy them online, which is my preferred method, by sourcing high-quality varieties from Rancho Gordo or Primary Beans.
- Fennel Seeds: I love the combination of sweet fennel seeds with spicy chili flakes, but if you're not a fan of fennel, you can omit them!
- Fresh Herbs: Woody herbs add a nice earthiness to this dish. Thyme is great, as is rosemary, sage, or oregano.
TIP: Can't find cannellinis? Try navy or great northern beans!
For a full list of ingredients and their quantities, please refer to the recipe card.
Choosing the Best Beans
- Why Freshness Matters: Newer beans cook faster and more evenly. Specialty retailers label harvest dates, so you know how old they are.
- What to Do with Older Beans: If you’re unsure about their age or they’re over two years old, try soaking them first for more even cooking.
Variations

Remember that this recipe is just a template! Feel free to play around as you wish. All you need to know is that beans love aromatics (onion, garlic, spices) and fat (olive oil, lard, etc.), and you'll be good to go.
Acid makes a great finishing touch for beans, but adding it too early can make them tough. Be sure to wait until they’re fully cooked before adding any acidic ingredients.
Below, I've listed some tasty combinations to try:
- Leeks + bacon fat + bay leaves + black peppercorns + finish with dill!
- Fennel + celery + sage + olive oil + finish with a sprinkle of white wine vinegar!
- Garlic + onion + parmesan rind + olive oil + finish with lemon! (This is the base of my brothy white beans recipe)
A Note on Equipment
I worked with Primary Beans on testing the many different ways to cook beans, whether it's a Dutch oven, a slow cooker, or an Instant Pot. Should you soak beforehand? Should you salt beforehand?
While there are specific methods to further "optimize" texture and taste, there's no need to get too fancy at the end of the day. You can make a delicious pot of beans with simple equipment.
I often soak, but you really don't need to unless, like I said above, you have really old beans.
How to Make This Recipe

Step 1 - Soak (optional): If desired*, soak the beans in cold water with a pinch of salt for a minimum of 4 hours up to overnight. Drain before cooking.

Step 2 - Saute the aromatics: In a dutch oven set over medium heat, add a couple tablespoons of oil, a pinch of red pepper flakes, and fennel seeds. Once sizzling, saute the smashed garlic and onion until softened and lightly browned.
*TIP: Short on time? You don't need to soak overnight! For a quick soak, add the beans to a pot of water and bring to a boil with a pinch of salt. Remove from the heat and soak for 1 hour before draining and proceeding with cooking.

Step 3 - Simmer: Add the drained beans, herbs, and a bay leaf (if using). Cover with 4 inches of water. Bring to a boil over high heat, cook for 15 minutes, then reduce the heat to medium-low and simmer until tender, at least 1 ½ - 2 hours.

Step 4 - Finish: Taste and season the beans. At this point, they can be enjoyed as is, or follow the notes below on serving.
How to Serve...
- As a light meal: These are simple yet tasty enough to enjoy as is with a squeeze of lemon juice, chopped fresh parsley, and some crusty bread!
- With greens: For something a little more substantial, add a bit more water for a brothy consistency. Just before serving, stir in some Tuscan kale or baby spinach just until wilted.
- As a side dish: These are great alongside my roasted branzino or shrimp cacciatore!
P.S. If you're planning ahead, Samin Nosrat's focaccia recipe can be prepared while you're soaking the beans overnight and baked while the beans finish cooking!
Expert Tips

- The amount of water can vary considerably, depending on the type of bean, the soaking time, and the stovetop temperature. You'll likely need to add more water halfway through!
- For a soupier consistency, continue replenishing the beans with water.
- Season early and often, but don't overdo it. I like to season the beans with a pinch of salt while soaking as it improves flavor. However, I only add a little while simmering because the salt will continue concentrating as the water evaporates.
Recipe FAQs
Yes and no. If they're less than 18 months old, you don't need to! If older (or you're not sure), I do recommend soaking.
Additionally, because this recipe does include a step for soaking, the cooking time may be upwards of 3 - 4 hours without a soak. And keep in mind the beans will need more water too!
Soaking and cooking the beans over gentle heat are the two best methods of keeping them intact. That said, do not skip the boil step.
Unfortunately, dry kidney beans, like cannellinis, need to be boiled for 10+ minutes to destroy a toxin that can cause food poisoning. For a slightly creamier texture, transfer everything to a slow cooker and cook over low heat for 6 - 8 hours after the boiling step.
Definitely! Feel free to omit altogether or substitute with another spice like coriander or cumin for a slightly different flavor profile.
Leftover beans can be stored, in their liquid, in an airtight container in the fridge for 3 - 5 days. You can also easily make them 1 - 2 days ahead of time and reheat in the microwave before serving!

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Happy eating! Love, KarishmaItalian White Beans
Ingredients
- 1 cup dried cannellini beans
- Salt, to taste
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- 6 garlic cloves, smashed
- 1 yellow onion, finely diced
- 3 sprigs fresh thyme, rosemary, or sage
- 1 bay leaf, optional
Optional Toppings (For Serving):
- A squeeze of lemon juice
- A handful of chopped parsley
- A handful of grated parmesan cheese
- Crusty bread
- A handful of chopped kale or spinach
Instructions
- Soak: Rinse 1 cup dried cannellini beans, discarding any dirt, debris, or broken/discolored beans. Transfer beans to a medium bowl, and add enough water to cover them by 3 inches with a good pinch of salt. Soak for a minimum of 4 hours up to overnight. Note: For a quick soak, add beans to a large pot of water and bring to a boil. Remove from the heat, add a pinch of salt, and soak for 1 hour before cooking.
- Saute aromatics: Set a large dutch oven over medium heat with 2 tablespoons extra-virgin olive oil. Stir in 1 teaspoon fennel seeds and ½ teaspoon red pepper flakes. Once the seeds are sizzling and aromatic, add 6 garlic cloves and 1 yellow onion. Saute aromatics for 8 - 10 minutes until the onion and garlic are nicely golden brown and softened.
- Boil: Drain the beans, then add to the pot along with 3 sprigs fresh thyme, rosemary, or sage, 1 bay leaf (if using), and enough water to cover the beans by 3 inches (about 4 - 6 cups). Bring to a boil over medium-high heat, and boil for 15 minutes. Season with a pinch of salt.
- Simmer: Reduce the heat and simmer until tender, about 90 minutes to 2 hours. Stir occasionally, checking the liquid level of the pot and adding more water as necessary to keep the beans submerged.Note: For brothy beans, you'll want at least an inch of additional water at the end. Otherwise, you need just enough water that they're barely submerged when tender.
- Season: Season with salt.
- Serve: You can either enjoy as is, or add a squeeze of lemon, some chopped parsley, and grated cheese for serving alongside crusty bread.Alternatively, for brothy beans, I recommend serving with a handful of greens. Stir them into the pot after the beans are tender, and cook until wilted, about 3 - 5 minutes. Serve with crusty bread, and whatever accompaniments you desire!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Review: This is my favorite way to prepare beans. It's great for meal prep, or just enjoying on a cozy weekend day.