Small White Bean


Oval and petite with a refined texture and delicate flavor, small whites are part of the larger white bean family. They absorb flavor easily and are ideal for soups, baked beans and herb-infused (rosemary, thyme) salads.

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White Bean Soup with Bacon Print
Serves 2-4

  • 1 cup dried small white beans
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 small onion chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • ½ quart chicken broth
  • salt and pepper to taste
  • ¼ lb. bacon, cooked and chopped
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water using a sieve.
  2. In soup pot, sauté onion in olive oil and butter for 3 minutes. Add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inches. Bring to boil and reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add salt and pepper and garnish soup with bacon when served.

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