What to do with a can of white beans?

With their creamy texture and undeniable nutritional benefits, white beans are one of those versatile legumes that deserve a pride of place in our kitchens.

The benefits of white beans

As delicious as they are, white beans, like other legumes, have a somewhat long preparation time. In their dry version, you must start by soaking them to make them more digestible, then cook them sometimes for several hours. The solution when you’re short on time: always have canned goods in the cupboard.

If some people still think that canned foods are less nutritious than fresh produce, think again, canned vegetables retain the majority of their nutrients. Full of vegetable proteins, vitamins, essential minerals (the winning trio: potassium, iron and magnesium) and fiber, white beans feed even the biggest appetites and easily replace animal proteins. Another significant advantage of canned white beans: they are affordable and very easy to find in supermarkets. Once at home, these preserves will keep for several months, even years, and they are perfect for improvising a nutritious meal at any time, even when the refrigerator is empty.

Cooking the white beans

You can buy dried white beans (soak then cook) or opt for the canned version, already ready to use. Whatever your preference, the result will be just as tasty, only the preparation time varies. For busy days or impromptu meals, canned white beans fit easily into a variety of dishes: in purees, soups, fall stews or even cold in a salad or spread, perfect for an aperitif autumn.