Great Northern beans are the unsung heroes of the pantry, ready to transform into anything from a quick weeknight chili to a comforting seasonal soup. Whether you’re craving something hearty for dinner or a light, flavorful side, these versatile little legumes have you covered. Get ready to discover 20 delicious ways to make them the star of your next meal—let’s dive in!
Slow Cooker Great Northern Bean Soup
Kick off your weeknight dinner with this hands-off slow cooker soup that practically cooks itself while you’re busy. Keep it simple with pantry staples and let the slow cooker do the heavy lifting for a comforting meal with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 pound dried Great Northern beans
– 1 large yellow onion, chopped
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 ham hock or 2 cups diced ham
– 2 bay leaves
– 1 teaspoon dried thyme
– A couple of splashes of olive oil
– Salt and black pepper
Instructions
1. Rinse the dried Great Northern beans under cold water in a colander, picking out any debris or small stones.
2. Heat a splash of olive oil in a skillet over medium heat for 2 minutes until shimmering.
3. Sauté the chopped onion, diced carrots, and diced celery in the skillet for 8-10 minutes until softened, stirring occasionally to prevent burning.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it brown.
5. Transfer the sautéed vegetables to the slow cooker insert.
6. Add the rinsed beans, chicken broth, ham hock or diced ham, bay leaves, and dried thyme to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover the slow cooker with its lid and set it to cook on low heat for 8 hours.
9. After 8 hours, remove the lid and discard the bay leaves and ham bone if using a ham hock.
10. Use a potato masher or immersion blender to lightly mash some of the beans against the side of the slow cooker for 2 minutes to thicken the soup, leaving most beans whole for texture.
11. Season the soup with salt and black pepper, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust after tasting.
12. Ladle the hot soup into bowls and serve immediately.
Allows the beans to break down slightly for a creamy, hearty base without turning mushy. Accentuate the smoky ham flavor by serving it with crusty bread for dipping, or top with a dollop of sour cream for a tangy contrast.
Garlic Herb Great Northern Beans
Tired of boring bean dishes? These garlic herb great northern beans transform simple pantry staples into a creamy, flavorful side. They come together quickly with minimal fuss for a satisfying weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 (15-ounce) cans of great northern beans, drained and rinsed
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 cup of vegetable broth
– A splash of lemon juice (about 1 tablespoon)
– A couple of sprigs of fresh thyme
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 small chopped onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 2 drained and rinsed cans of great northern beans, tossing to coat in the oil and aromatics.
5. Add 1 cup of vegetable broth and a couple of fresh thyme sprigs, bringing the mixture to a gentle simmer.
6. Reduce heat to low, cover the skillet, and let it cook for 15 minutes to allow the beans to absorb the flavors and become creamy.
7. Remove the lid and stir in a splash of lemon juice (about 1 tablespoon) and a handful of chopped fresh parsley.
8. Season generously with salt and freshly ground black pepper, then cook uncovered for 2-3 more minutes to thicken slightly.
9. Discard the thyme sprigs before serving.
Soft and creamy with a bright herbal kick, these beans are perfect spooned over crusty bread or as a hearty bed for grilled chicken. Store leftovers in an airtight container in the fridge for up to 3 days—they reheat beautifully.
Great Northern Bean and Ham Stew
A hearty Great Northern Bean and Ham Stew is the ultimate comfort food for chilly evenings. This one-pot meal comes together with minimal fuss, delivering smoky, savory flavors that improve overnight. You’ll need just a few pantry staples and leftover ham to make it happen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 pound of dried Great Northern beans, soaked overnight
– 2 tablespoons of olive oil
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 2 carrots, chopped into half-inch pieces
– 2 celery stalks, chopped
– 1 pound of smoked ham, cut into bite-sized chunks
– 6 cups of chicken broth
– 2 bay leaves
– A couple of sprigs of fresh thyme
– A splash of apple cider vinegar
– Salt and black pepper to season
Instructions
1. Drain the soaked Great Northern beans and rinse them under cold water.
2. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Tip: Add the carrots and celery, cooking for another 5 minutes to build flavor.
6. Add the ham chunks and cook until lightly browned, about 5 minutes.
7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
8. Add the drained beans, bay leaves, and thyme sprigs to the pot.
9. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
10. Cover the pot and simmer for 2 hours, stirring every 30 minutes to prevent sticking.
11. Tip: After 2 hours, check the beans for tenderness; they should be creamy but not mushy.
12. Remove the bay leaves and thyme sprigs from the stew.
13. Stir in the apple cider vinegar to brighten the flavors.
14. Season with salt and black pepper, tasting and adjusting as needed.
15. Tip: Let the stew rest off the heat for 10 minutes to allow the flavors to meld before serving.
16. Ladle the stew into bowls and serve hot.
This stew develops a rich, velvety texture as the beans break down slightly, with the ham adding a smoky depth. For a creative twist, serve it over a slice of crusty bread or with a dollop of sour cream to balance the savory notes.
Creamy Great Northern Bean Dip
Smooth, creamy, and packed with protein, this bean dip comes together in minutes. Perfect for game day or casual gatherings, it’s a crowd-pleaser that disappears fast. You’ll love how simple ingredients transform into something delicious.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Two 15-ounce cans of Great Northern beans, drained and rinsed
– A couple of garlic cloves, minced
– A quarter cup of fresh lemon juice
– A third cup of tahini
– A splash of olive oil
– A teaspoon of ground cumin
– Half a teaspoon of smoked paprika
– A pinch of salt
– A handful of fresh parsley, chopped
– A bag of tortilla chips for serving
Instructions
1. Add the drained Great Northern beans to a food processor.
2. Toss in the minced garlic cloves and fresh lemon juice.
3. Spoon in the tahini and drizzle with a splash of olive oil.
4. Sprinkle in the ground cumin, smoked paprika, and a pinch of salt.
5. Blend everything on high speed for 2 minutes until completely smooth, scraping down the sides halfway through to ensure even mixing.
6. Taste and adjust salt if needed, but avoid over-salting as flavors meld over time.
7. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
8. Serve immediately with tortilla chips, or chill for 30 minutes to let the flavors deepen.
The dip has a velvety texture with a nutty undertone from the tahini, balanced by a hint of smokiness. For a creative twist, spread it on toast or use it as a veggie dip with crisp carrots and celery.
Great Northern Bean and Kale Salad
You’re looking for a hearty, no-fuss salad that holds up in the fridge. This Great Northern Bean and Kale Salad is packed with protein and fiber, making it a perfect make-ahead lunch or a sturdy side dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 15-ounce cans of Great Northern beans, rinsed and drained
– A big bunch of curly kale, stems removed and leaves chopped
– A generous 1/4 cup of extra virgin olive oil
– A couple of tablespoons of fresh lemon juice
– A couple of cloves of garlic, minced
– A good pinch of kosher salt
– A few cracks of freshly ground black pepper
– A handful of toasted walnuts, roughly chopped
– A small handful of grated Parmesan cheese
Instructions
1. Place the chopped kale in a large mixing bowl.
2. Add the 1/4 cup of olive oil and the pinch of salt directly to the kale.
3. Massage the kale with your hands for 2-3 minutes until the leaves are darker in color and tender. (Tip: Massaging breaks down the kale’s tough fibers, making it more palatable.)
4. Add the rinsed Great Northern beans to the bowl with the massaged kale.
5. In a small bowl, whisk together the 2 tablespoons of lemon juice and the 2 minced garlic cloves.
6. Pour the lemon-garlic dressing over the bean and kale mixture.
7. Add the few cracks of black pepper.
8. Toss everything together until evenly combined.
9. Gently fold in the handful of chopped toasted walnuts and the small handful of grated Parmesan. (Tip: Toasting the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant enhances their flavor.)
10. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. (Tip: This salad tastes even better the next day as the kale softens further.)
Nothing beats the satisfying crunch of walnuts against the creamy beans and tender kale. The lemon and garlic dressing is bright and sharp, cutting through the richness. Try serving it over grilled chicken or stuffed into a pita for a complete meal.
Spicy Great Northern Bean Chili
Ready for a hearty, hands-off meal that packs a punch? This spicy great northern bean chili simmers to perfection with minimal fuss. It’s a one-pot wonder that’s both satisfying and simple to pull together.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Four cloves of garlic, minced
– One pound of ground beef (85/15 works great)
– A couple of tablespoons of chili powder
– One tablespoon of ground cumin
– A teaspoon of smoked paprika
– A half teaspoon of cayenne pepper (adjust if you’re sensitive to heat)
– A 28-ounce can of crushed tomatoes
– Two 15-ounce cans of great northern beans, drained and rinsed
– Two cups of beef broth
– A splash of Worcestershire sauce
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 6–8 minutes.
5. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the beef mixture. Stir to coat and toast the spices for 1 minute to deepen their flavor.
6. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot.
7. Add the drained great northern beans, beef broth, and Worcestershire sauce. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
8. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
9. After 30 minutes, uncover and simmer for an additional 10–15 minutes to thicken slightly. The chili is ready when it coats the back of a spoon.
10. Taste and adjust seasoning with more salt or pepper if needed.
Zesty and robust, this chili boasts a thick, stew-like texture with tender beans and savory beef. The smoky paprika and cayenne deliver a warm, lingering heat that’s balanced by the mild great northern beans. Serve it over a baked potato or with a dollop of cool sour cream for a comforting twist.
Great Northern Bean and Sausage Casserole
Grab a hearty, comforting casserole that’s perfect for busy weeknights. Great Northern beans and savory sausage come together in a creamy, cheesy bake. It’s simple to prep and feeds a crowd with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound of bulk Italian sausage
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 2 (15-ounce) cans of Great Northern beans, drained and rinsed
– 1 (10.5-ounce) can of condensed cream of mushroom soup
– 1 cup of shredded cheddar cheese
– 1/2 cup of milk
– A splash of olive oil
– A couple of dashes of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly.
2. Heat a splash of olive oil in a large skillet over medium-high heat.
3. Add 1 pound of bulk Italian sausage to the skillet and cook for 5–7 minutes, breaking it up with a spoon until browned and crumbly.
4. Tip: Drain any excess grease from the sausage for a less oily casserole.
5. Add 1 medium chopped onion and 2 minced garlic cloves to the skillet with the sausage.
6. Sauté for 3–4 minutes until the onion is soft and translucent.
7. In a large mixing bowl, combine 2 cans of drained and rinsed Great Northern beans, 1 can of condensed cream of mushroom soup, 1/2 cup of milk, and a couple of dashes of salt and black pepper.
8. Stir in the cooked sausage mixture from the skillet until everything is well blended.
9. Tip: Rinsing the beans removes excess sodium and helps prevent a mushy texture.
10. Transfer the mixture to the greased baking dish and spread it evenly.
11. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
12. Bake in the preheated oven at 375°F for 30–35 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
13. Tip: Let the casserole rest for 5 minutes after baking to set up for easier serving.
14. Remove from the oven and let it cool slightly.
Zesty and creamy, this casserole has a satisfying texture with tender beans and savory sausage bites. The melted cheese adds a gooey richness that pairs well with a crisp green salad or crusty bread for dipping. For a twist, top it with fresh herbs like parsley before serving to brighten the flavors.
Mediterranean Great Northern Bean Salad
Zesty and refreshing, this Mediterranean Great Northern Bean Salad is a protein-packed meal that comes together in minutes. Perfect for meal prep or summer gatherings, it balances creamy beans with crisp vegetables and tangy dressing. You’ll love how the flavors meld as it chills.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (15 oz each) of Great Northern beans, drained and rinsed
– A couple of cups of diced English cucumber
– A cup of halved cherry tomatoes
– A handful of chopped red onion
– A generous handful of crumbled feta cheese
– A big handful of chopped fresh parsley
– A quarter cup of extra virgin olive oil
– A couple of tablespoons of red wine vinegar
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of dried oregano
– Salt and freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the drained Great Northern beans, diced cucumber, halved cherry tomatoes, chopped red onion, crumbled feta cheese, and chopped parsley.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, and dried oregano until well blended.
3. Pour the dressing over the bean and vegetable mixture in the large bowl.
4. Gently toss everything together until all ingredients are evenly coated with the dressing. Tip: Use a folding motion to avoid mashing the beans.
5. Season the salad with salt and freshly ground black pepper to your liking, starting with a pinch of each and adjusting as needed.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: Chilling helps the beans absorb the dressing better.
7. Before serving, give the salad a quick stir to redistribute any settled dressing. Tip: If it seems dry, add a splash more olive oil or lemon juice.
8. Transfer the salad to a serving dish or individual plates.
Wonderfully textured with creamy beans and crunchy veggies, this salad bursts with bright, herby flavors from the parsley and oregano. Serve it over a bed of greens for a heartier meal, or stuff it into pita pockets for a quick lunch on the go—the tangy feta and zesty dressing make it irresistibly fresh.
Great Northern Bean and Bacon Soup
You’ve probably got a bag of Great Northern beans in your pantry right now. This soup transforms them into a smoky, hearty meal that’s perfect for chilly evenings. It’s simple, satisfying, and comes together with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 pound of dried Great Northern beans, rinsed
– 6 slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 2 medium carrots, chopped
– 2 stalks of celery, chopped
– 6 cups of chicken broth
– 2 cups of water
– 2 bay leaves
– A couple of sprigs of fresh thyme
– A splash of apple cider vinegar
– Salt and freshly ground black pepper
Instructions
1. Place the rinsed beans in a large pot and cover them with 2 inches of cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans. (Tip: This quick-soak method saves hours compared to overnight soaking.)
2. In the same large pot or a Dutch oven, cook the chopped bacon over medium heat for 8-10 minutes until crisp and the fat is rendered.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
4. Add the diced onion to the pot and cook in the bacon fat over medium heat for 5 minutes until softened.
5. Add the minced garlic, chopped carrots, and chopped celery. Cook for another 5 minutes, stirring occasionally.
6. Pour in the chicken broth and 2 cups of water, then add the drained beans, bay leaves, and thyme sprigs.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes. (Tip: Keep the lid slightly ajar to prevent boiling over.)
8. After 1 hour and 15 minutes, check if the beans are tender by pressing one against the side of the pot with a spoon—it should mash easily.
9. Remove the bay leaves and thyme sprigs. Use a potato masher or immersion blender to lightly mash about one-third of the beans directly in the pot to thicken the soup.
10. Stir in the reserved crispy bacon and a splash of apple cider vinegar. Season with salt and freshly ground black pepper. Simmer for an additional 5 minutes to let the flavors meld. (Tip: The vinegar brightens the soup and balances the richness.)
Done right, this soup has a creamy texture from the mashed beans with whole beans for bite, all wrapped in a smoky, savory broth from the bacon. Serve it with a chunk of crusty bread for dipping, or top it with extra crispy bacon and a sprinkle of fresh parsley for a restaurant-worthy bowl.
Great Northern Bean and Spinach Curry
Mild yet satisfying, this Great Northern Bean and Spinach Curry is a one-pot wonder that’s ready in under 30 minutes. It’s packed with protein and greens, making it a perfect weeknight dinner. Customize the spice level to your liking with a pinch more cayenne.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– A tablespoon of fresh ginger, grated
– A tablespoon of curry powder
– A teaspoon of ground cumin
– A half teaspoon of turmeric
– A pinch of cayenne pepper
– A 15-ounce can of Great Northern beans, drained and rinsed
– A 14.5-ounce can of diced tomatoes
– A cup of vegetable broth
– A big handful of fresh spinach
– A splash of coconut milk
– Salt to taste
Instructions
1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn it.
4. Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their flavors.
5. Pour in the diced tomatoes with their juices and the vegetable broth, scraping the bottom of the pot to deglaze any browned bits.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes to thicken slightly.
7. Add the drained Great Northern beans, stirring to combine, and simmer for another 5 minutes to heat through.
8. Tip: For a creamier texture, mash a few beans against the side of the pot with a spoon.
9. Stir in the fresh spinach until wilted, which should take about 2 minutes—add it in batches if needed.
10. Pour in the splash of coconut milk, stirring gently to incorporate without breaking the beans.
11. Tip: Taste and adjust salt here, as the beans and broth may vary in seasoning.
12. Remove from heat and let it sit for 5 minutes to allow the flavors to meld.
13. Tip: Serve immediately for the best texture, as the spinach can become soggy if left too long.
This curry has a hearty, creamy texture from the beans and coconut milk, with a subtle warmth from the spices. The spinach adds a fresh, earthy note that balances the richness. Try it over fluffy rice or with warm naan for a complete meal.
Smoky Great Northern Bean Tacos
Unbelievably simple yet packed with flavor, these smoky bean tacos come together in minutes. Using pantry staples, they’re a weeknight lifesaver that doesn’t skimp on satisfaction. You’ll love the hearty, protein-packed filling that’s perfect for customizing with your favorite toppings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of 15-ounce cans of Great Northern beans, drained and rinsed
– A splash of olive oil
– One small yellow onion, diced
– Two cloves of garlic, minced
– A tablespoon of smoked paprika
– A teaspoon of ground cumin
– A half teaspoon of chili powder
– A quarter teaspoon of salt
– A squeeze of lime juice (about a tablespoon)
– Eight small corn or flour tortillas
– Your favorite taco toppings (like shredded cabbage, avocado, and cilantro)
Instructions
1. Heat a splash of olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
4. Add the drained Great Northern beans to the skillet, mashing about half with a fork or potato masher for a chunky texture.
5. Sprinkle in the smoked paprika, ground cumin, chili powder, and salt, stirring to coat the beans evenly.
6. Cook the mixture for 5–7 minutes, stirring occasionally, until heated through and slightly thickened.
7. Remove the skillet from heat and stir in a squeeze of lime juice for brightness.
8. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
9. Spoon the smoky bean filling into the warm tortillas.
10. Top with your favorite taco toppings like shredded cabbage, avocado, and cilantro.
Tip: For extra smokiness, toast the spices in the skillet for 30 seconds before adding the beans. Tip: If the filling seems dry, add a tablespoon of water or broth to loosen it. Tip: Double the recipe and freeze leftovers in an airtight container for up to 3 months.
These tacos boast a creamy yet hearty texture from the mashed beans, balanced by a deep, smoky flavor from the paprika. Try serving them with a side of charred corn or crumbled cotija cheese for a fun twist.
Great Northern Bean and Tomato Stew
A hearty, one-pot stew that’s perfect for busy weeknights. Great Northern beans and tomatoes simmer together for a comforting, no-fuss meal. It’s ready in under an hour and packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 2 (15-ounce) cans of Great Northern beans, drained and rinsed
– 1 (28-ounce) can of crushed tomatoes
– 2 cups of vegetable broth
– A splash of red wine vinegar
– A couple of bay leaves
– 1 teaspoon of dried thyme
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes, vegetable broth, and red wine vinegar.
5. Add the drained Great Northern beans, bay leaves, and dried thyme.
6. Bring the mixture to a boil, then reduce the heat to low.
7. Simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
8. Remove the bay leaves and discard them.
9. Season with salt and black pepper, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust if needed.
10. Simmer for an additional 5 minutes to let the flavors meld.
Velvety beans soak up the tangy tomato broth, creating a rich, satisfying stew. Serve it over crusty bread or with a sprinkle of fresh parsley for a bright finish. Leftovers taste even better the next day as the flavors deepen.
Great Northern Bean Hummus
Omit the chickpeas—this Great Northern bean hummus swaps them for a creamier, milder base. It’s a smooth, versatile dip that comes together in minutes, perfect for snacking or spreading. You’ll need a food processor and a few pantry staples.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Two 15-ounce cans of Great Northern beans, drained and rinsed
– A couple of garlic cloves, peeled
– A big squeeze of fresh lemon juice (about 3 tablespoons)
– A generous ¼ cup of tahini
– A splash of extra-virgin olive oil (about 2 tablespoons), plus more for drizzling
– A teaspoon of ground cumin
– A pinch of salt
– Ice water, as needed (a tablespoon or two)
Instructions
1. Drain and rinse two 15-ounce cans of Great Northern beans thoroughly in a colander to remove excess sodium.
2. Peel two garlic cloves and add them to the bowl of a food processor.
3. Pulse the garlic until finely minced, about 10 seconds, to evenly distribute its flavor.
4. Add the rinsed beans, 3 tablespoons of fresh lemon juice, ¼ cup of tahini, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, and a pinch of salt to the processor.
5. Process the mixture on high for 1 minute, scraping down the sides with a spatula halfway through to ensure everything blends evenly.
6. Check the consistency; if it’s too thick, add 1 tablespoon of ice water and process for another 30 seconds until smooth and creamy.
7. Taste and adjust salt if needed, but avoid over-salting since beans can vary in saltiness.
8. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil on top.
For a silky texture, use ice water instead of tap water to keep it cool and prevent graininess. This hummus is luxuriously smooth with a subtle, nutty flavor from the beans and tahini, making it a crowd-pleaser. Try it as a spread on sandwiches or thinned with more lemon juice for a vibrant salad dressing.
Great Northern Bean and Cornbread Bake
Perfect for a busy weeknight, this hearty bake combines creamy beans with crumbly cornbread topping. It’s a comforting one-dish meal that comes together with pantry staples.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 cans of Great Northern beans, drained and rinsed
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 cup of milk
- 1 large egg
- 1/4 cup of melted butter
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- A splash of olive oil
- A couple of dashes of smoked paprika
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Heat a splash of olive oil in a skillet over medium heat.
- Sauté the diced onion for 5 minutes until softened.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the drained Great Northern beans, diced tomatoes, and a couple of dashes of smoked paprika, then simmer for 5 minutes.
- Pour the bean mixture into the prepared baking dish and spread it evenly.
- In a bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, beat the milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir just until mixed—don’t overmix to keep the cornbread tender.
- Drop spoonfuls of the cornbread batter over the bean layer, spreading it gently to cover most of the surface.
- Bake at 375°F for 30-35 minutes, until the cornbread is golden brown and a toothpick inserted comes out clean.
- Let it cool for 10 minutes before serving to allow the flavors to meld.
Unbelievably satisfying, this bake offers a creamy bean base with a slightly sweet, crumbly cornbread crust. The smoked paprika adds a subtle warmth that pairs well with the tomatoes. Try serving it with a dollop of sour cream or alongside a crisp green salad for a complete meal.
Great Northern Bean and Vegetable Stir-Fry
Nourishing and quick, this Great Northern Bean and Vegetable Stir-Fry is a weeknight lifesaver. It’s packed with protein and veggies, ready in under 30 minutes. Perfect for busy evenings when you need something healthy fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, sliced into strips
– 2 cups of broccoli florets
– 1 can (15 oz) of Great Northern beans, rinsed and drained
– A splash of soy sauce (about 2 tablespoons)
– A couple of dashes of black pepper
– A pinch of salt
Instructions
1. Heat the olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
4. Add the red bell pepper strips and broccoli florets, cooking for 5-6 minutes until they start to soften but remain crisp-tender.
5. Tip: Keep the heat high to get a nice sear on the veggies without making them mushy.
6. Mix in the rinsed Great Northern beans and cook for 2-3 minutes to warm them through.
7. Pour in the soy sauce, add the black pepper and salt, and stir everything together for 1 minute until well combined.
8. Tip: Taste and adjust seasoning now; if it needs more salt, add a tiny bit more soy sauce for depth.
9. Remove from heat and let it sit for 1 minute to allow flavors to meld.
10. Tip: Serve immediately for the best texture, as the veggies can lose their crunch if left sitting.
Flavorful and satisfying, this stir-fry has a hearty bite from the beans and a crisp freshness from the veggies. The soy sauce adds a savory umami kick that ties it all together. Try it over brown rice or quinoa for a complete meal, or stuff it into a wrap for a portable lunch.
Great Northern Bean and Chicken Chili
Venturing into a hearty, protein-packed meal? This Great Northern Bean and Chicken Chili delivers comfort without the heaviness. It’s a one-pot wonder that comes together quickly for busy weeknights. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, diced
– Three cloves of garlic, minced
– One pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– Two tablespoons of chili powder
– One teaspoon of ground cumin
– A pinch of salt and black pepper
– Two 15-ounce cans of Great Northern beans, drained and rinsed
– One 14.5-ounce can of diced tomatoes, undrained
– Two cups of chicken broth
– A splash of lime juice
– Optional: a handful of chopped cilantro for garnish
Instructions
1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken pieces to the pot in a single layer, cooking without stirring for 3 minutes to brown one side.
5. Flip the chicken pieces and cook for another 3 minutes until lightly browned on all sides.
6. Sprinkle the chili powder, cumin, salt, and black pepper over the chicken, stirring to coat evenly.
7. Pour in the drained Great Northern beans, diced tomatoes with their juices, and chicken broth.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
9. Stir in the lime juice and simmer for an additional 5 minutes to meld flavors.
10. Remove from heat and let sit for 5 minutes before serving to allow the chili to thicken slightly.
11. Garnish with chopped cilantro if desired. Enjoy this chili hot, straight from the pot. Expect a creamy texture from the beans balanced with tender chicken chunks. For a fun twist, serve it over baked potatoes or with cornbread for dipping.
Great Northern Bean and Rice Pilaf
Craving a hearty, budget-friendly meal that comes together fast? Great Northern beans and rice pilaf delivers protein-packed comfort with minimal fuss. This one-pot wonder transforms pantry staples into a satisfying dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Two cloves of garlic, minced
– One cup of long-grain white rice
– Two cups of vegetable broth
– One can (15.5 oz) of Great Northern beans, drained and rinsed
– A splash of lemon juice
– A pinch of salt and black pepper
Instructions
1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
2. Add one diced medium yellow onion and cook for 5 minutes until softened and translucent.
3. Stir in two minced garlic cloves and cook for 1 minute until fragrant.
4. Add one cup of long-grain white rice to the skillet and toast for 2 minutes, stirring constantly to coat in oil.
5. Pour in two cups of vegetable broth and bring to a boil.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
7. Uncover and stir in one can of drained and rinsed Great Northern beans.
8. Cook for 5 more minutes over low heat until the beans are heated through.
9. Remove from heat and add a splash of lemon juice, plus a pinch of salt and black pepper.
10. Fluff the pilaf with a fork before serving.
Vibrant with fluffy rice and creamy beans, this pilaf offers a subtle tang from the lemon. Serve it warm as a main dish topped with fresh herbs, or pair it with grilled chicken for extra protein.
Great Northern Bean and Mushroom Stew
Zesty and earthy, this Great Northern Bean and Mushroom Stew is a comforting one-pot meal. It’s hearty enough for dinner but simple to pull together on a busy weeknight. You’ll love the rich, savory depth from the mushrooms and herbs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– A couple of cloves of garlic, minced
– About 8 ounces of cremini mushrooms, sliced
– A splash of dry white wine (optional)
– Two 15-ounce cans of Great Northern beans, drained and rinsed
– One 14.5-ounce can of diced tomatoes
– Two cups of vegetable broth
– A couple of teaspoons of dried thyme
– A couple of bay leaves
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. Tip: Don’t crowd the pan to ensure proper browning.
5. Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for 1 minute.
6. Add the drained Great Northern beans, diced tomatoes with their juices, vegetable broth, dried thyme, and bay leaves to the pot.
7. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
8. Cover the pot and let the stew simmer for 30 minutes, stirring occasionally, to allow the flavors to meld. Tip: Simmering with the lid on helps retain moisture and develop a richer broth.
9. After 30 minutes, remove the lid and continue simmering uncovered for an additional 10-15 minutes to slightly thicken the stew. Tip: Taste and adjust seasoning with salt and pepper only at the end to control saltiness as the liquid reduces.
10. Remove the pot from the heat and discard the bay leaves.
Warm and satisfying, this stew has a thick, brothy texture with tender beans and meaty mushrooms. The flavors are deeply savory with a hint of herbal thyme, perfect for spooning over crusty bread or serving alongside a simple green salad for a complete meal.
Great Northern Bean and Avocado Wrap
Unwrap a fresh lunch solution with this Great Northern Bean and Avocado Wrap—it’s a protein-packed, no-cook meal that comes together in minutes. Use canned beans for convenience, and ripe avocados for the creamiest texture.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 15-ounce can of Great Northern beans, drained and rinsed
– One ripe avocado, pitted and peeled
– A couple of large flour tortillas (about 10-inch size)
– A quarter cup of plain Greek yogurt
– A tablespoon of lime juice
– A splash of olive oil
– A pinch of salt and black pepper
– A handful of fresh cilantro, chopped
– Half a red onion, finely diced
Instructions
1. In a medium bowl, mash the avocado with a fork until mostly smooth, leaving a few small chunks for texture.
2. Add the drained Great Northern beans to the bowl and gently stir to combine with the avocado.
3. Mix in the Greek yogurt, lime juice, olive oil, salt, and black pepper until everything is evenly coated.
4. Fold in the chopped cilantro and diced red onion for a fresh, crunchy bite.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable—this prevents tearing when rolling.
6. Divide the bean and avocado mixture evenly between the two tortillas, spreading it in a line down the center.
7. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
8. Slice each wrap in half diagonally for easier handling and a neat presentation.
9. Serve immediately, or wrap tightly in parchment paper for a portable lunch that stays fresh for a few hours.
Zesty lime and creamy avocado balance the mild beans, while the red onion adds a sharp crunch. For a twist, add a dash of hot sauce or swap the tortillas for lettuce leaves to make it low-carb.
Great Northern Bean and Sweet Potato Curry
Zesty and comforting, this Great Northern Bean and Sweet Potato Curry is a one-pot wonder that’s perfect for busy weeknights. It’s packed with fiber and flavor, simmering into a hearty meal that’ll warm you right up. Grab your pot and let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, diced
– Three cloves of garlic, minced
– A tablespoon of grated fresh ginger
– A couple of teaspoons of curry powder
– A teaspoon of ground cumin
– A pinch of red pepper flakes
– Two medium sweet potatoes, peeled and cubed into 1-inch pieces
– Two 15-ounce cans of Great Northern beans, drained and rinsed
– A 14-ounce can of coconut milk
– A cup of vegetable broth
– A splash of lime juice
– A handful of fresh cilantro, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
4. Add the curry powder, ground cumin, and red pepper flakes, toasting for 30 seconds to bloom the spices.
5. Tip in the cubed sweet potatoes, tossing to coat them in the spice mixture.
6. Pour in the coconut milk and vegetable broth, scraping the bottom of the pot to deglaze.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, until the sweet potatoes are fork-tender.
8. Stir in the drained Great Northern beans and simmer for 5 more minutes to heat through.
9. Remove from heat and stir in the lime juice and chopped cilantro.
10. Serve immediately while hot.
Simmering the sweet potatoes until tender ensures they melt into the creamy coconut broth, while the beans add a satisfying bite. The curry’s warmth from the spices balances beautifully with the lime’s zing—try it over fluffy rice or with naan for scooping up every last drop.
Summary
Perfect for any occasion, these 20 Great Northern bean recipes offer delicious versatility for your kitchen. We hope you find a new favorite to try! Share which recipe you loved in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later. Happy cooking!