White beans have more in common with each other than just their coloring. With few exceptions, all are generally quite small — usually anywhere from a quarter-inch to a half-inch (about 0.6 to 1.3 cm) long. They are typically oval shaped, and carry a mild, often slightly nutty flavor.
Cooked white beans are used in the cuisines of many different cultures. They can be boiled in soups and strews, mixed with rice or other grains, or used in casseroles. Baked beans, a popular side dish in the United States, is almost always made with white beans. It is also common for the legumes to be boiled and seasoned, then served as an accompaniment to other foods, from spicy sausage and smoked chicken to roasted vegetables and grilled meats. The beans can also be mashed or blended to make a savory dip that is similar in texture to hummus.
are typically very high in fiber.The beans are also a protein source, which can make them an attractive meat substitute for vegetarians. White bean varieties are typically also high in potassium, folate, vitamins C and B6, calcium, and iron.