White beans are varieties of the common bean (Phaseolus vulgaris) selected for their pale-coloured seeds and mild, slightly nutty flavour. The most well-known types include cannellini beans (large, kidney-shaped), navy beans (small, oval), and great northern beans (medium-sized).
All white beans originated in the Americas and were domesticated thousands of years ago by Indigenous peoples. They became a global staple after European contact and are now grown and eaten worldwide. Their mild flavour and creamy texture when cooked make them one of the most versatile legumes in the kitchen.
White beans are used in a vast range of dishes — from Italian minestrone and Tuscan bean salads to cassoulet, baked beans, soups, and dips. In Australia, canned white beans (particularly cannellini) are a pantry staple, and dried white beans are available in most supermarkets.
How it's produced
White beans are grown as an annual warm-season crop, sown after the last frost and harvested when the pods have dried on the plant. They are typically grown in rows in well-drained soil and require moderate rainfall or irrigation during the growing season. Like other legumes, they fix atmospheric nitrogen through root nodule bacteria, reducing the need for nitrogen fertiliser.
Major producing countries include the United States, Argentina, China, and Myanmar. In Australia, some navy and cannellini beans are grown domestically, though a significant portion of the supply is imported. After harvest, beans are threshed, cleaned, and either sold dried or processed into canned products.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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