Cannellini Beans

Store dried beans in an airtight container in a cool, dry place. Cooked beans keep 3–5 days in the fridge; freeze in broth for best texture.

Soak dried beans for 6–8 hours (or overnight) before cooking to reduce cook time and improve digestibility.

Don't add salt until beans are fully tender—salt can prevent them from softening properly.

One 15-oz can of cannellini beans equals roughly 1.5 cups cooked beans.

For creamier dishes, mash or blend some of the cooked beans while leaving others whole.

Skipping the soak; while quick-soak methods exist, overnight soaking is more reliable.

Adding acidic ingredients (tomatoes, vinegar, wine) before beans are fully tender—this can toughen them.

Overcrowding the pot; beans need space to cook evenly.