Essentially a white kidney bean, cannellini are a milder in flavor than red kidney beans but just as creamy with a slightly nutty flavor and earthiness. They have thin skin and are the perfect bean for pureeing with garlic, olive oil and a pinch of smoked pimenton to make a pita dip or spread. Cannellini give soups and ragouts heft and body and they hold their shape well when cooked. They're also excellent tossed in cold salads with green beans, red onion slices, chopped celery leaves and a lemon juice vinaigrette.