Unlock the versatility of Great Northern beans with these 20 delicious recipes perfect for any occasion! Whether you’re craving a quick weeknight dinner, a comforting soup, or a fresh seasonal salad, this roundup has you covered. These humble beans are about to become your new kitchen staple. Let’s dive in and discover some mouthwatering ways to enjoy them!
Creamy Great Northern Bean Soup with Herbs
Unexpectedly cozy and packed with flavor, this creamy Great Northern bean soup is the perfect answer to a chilly evening. You’ll love how simple it is to throw together, and the fresh herbs make it taste like you spent all day in the kitchen. It’s basically a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 (15.5 oz) cans Great Northern beans, rinsed and drained
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/2 cup heavy cream
– Salt and black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 2 cans of rinsed Great Northern beans and 4 cups vegetable broth.
5. Add 1 tsp dried thyme and 1/2 tsp dried rosemary, then bring the mixture to a boil.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld.
7. Carefully transfer about half of the soup to a blender and blend until completely smooth.
8. Return the blended soup to the pot and stir to combine with the remaining chunky beans.
9. Stir in 1/2 cup heavy cream and heat through for 2 minutes on low.
10. Season with salt and black pepper, then remove from heat.
11. Stir in 2 tbsp chopped fresh parsley just before serving.
Buttery and velvety from the blended beans and cream, this soup has a rich body with pops of whole beans for texture. The rosemary and thyme give it a warm, earthy depth that’s incredibly comforting. Try topping it with a sprinkle of crispy bacon or a dollop of sour cream for an extra indulgent twist.
Garlic Rosemary Great Northern Beans and Sausage
Craving something hearty and flavorful that comes together without fuss? This garlic rosemary great northern beans and sausage dish is your answer. It’s a cozy, one-pot wonder that fills your kitchen with the most incredible aromas while you relax.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 2 (15 oz) cans great northern beans, drained and rinsed
– 1 cup chicken broth
– 2 tsp fresh rosemary, finely chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat for 1 minute.
2. Add 1 lb Italian sausage to the hot oil, breaking it into small pieces with a wooden spoon.
3. Cook the sausage for 5-7 minutes, stirring occasionally, until it is browned and no longer pink.
4. Add 1 diced yellow onion to the skillet with the sausage.
5. Cook the onion and sausage together for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
6. Stir in 4 minced garlic cloves and cook for 1 minute, until fragrant.
7. Pour in 2 cans of drained and rinsed great northern beans.
8. Add 1 cup chicken broth, 2 tsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Bring the mixture to a simmer, then reduce the heat to medium-low.
10. Let the beans simmer uncovered for 10-12 minutes, stirring occasionally, until the liquid has reduced by about half and thickened slightly.
11. Remove the skillet from the heat and let it sit for 2 minutes before serving.
You’ll love the creamy texture of the beans against the savory, crumbled sausage. The rosemary and garlic create a wonderfully aromatic base that’s perfect spooned over crusty bread or served alongside a simple green salad for a complete, satisfying meal.
Slow Cooker Great Northern Beans with Ham Hock
Remember those cozy winter days when you just want something hearty simmering away? This slow cooker recipe delivers that comforting warmth with minimal effort. You’ll love how the ham hock infuses the beans with smoky flavor while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 lb dried Great Northern beans
– 1 large ham hock (about 1.5 lbs)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 2 cups water
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
– 1 tbsp olive oil
– Salt to finish
Instructions
1. Rinse the 1 lb dried Great Northern beans under cold water in a colander, picking out any debris.
2. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
3. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Transfer the onion-garlic mixture to a 6-quart slow cooker.
6. Place the rinsed beans, 1 large ham hock, 4 cups low-sodium chicken broth, 2 cups water, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using) into the slow cooker.
7. Stir gently to combine all ingredients, ensuring the ham hock is submerged.
8. Cover and cook on LOW for 8 hours until the beans are tender and the ham meat easily pulls away from the bone.
9. Carefully remove the ham hock and let it cool on a cutting board for 10 minutes until safe to handle.
10. Shred all meat from the ham hock, discarding the bone, skin, and excess fat.
11. Return the shredded ham to the slow cooker and stir to incorporate.
12. Remove and discard the bay leaves.
13. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
14. Let the beans rest uncovered for 10 minutes to thicken slightly before serving.
Perfectly creamy beans contrast with tender shreds of smoky ham in every bite. Serve this over cornbread for a classic Southern twist, or ladle it into bowls with a sprinkle of fresh parsley. The leftovers taste even better the next day as the flavors continue to meld.
Great Northern Bean and Kale Stew
You know those cozy winter nights when you just want something hearty and healthy? This Great Northern Bean and Kale Stew is exactly that—a simple, satisfying meal that comes together with pantry staples and delivers big flavor. It’s perfect for a weeknight dinner or for meal prepping ahead of time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 4 cups vegetable broth
– 2 (15-oz) cans Great Northern beans, drained and rinsed
– 1 bunch kale, stems removed and leaves chopped
– 1 (14.5-oz) can diced tomatoes
– 1 tbsp apple cider vinegar
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 more minutes to soften slightly.
5. Sprinkle in 1 tsp dried thyme, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes, stirring for 30 seconds to toast the spices.
6. Pour in 4 cups vegetable broth and bring to a simmer over medium-high heat.
7. Add 2 cans of drained and rinsed Great Northern beans and 1 can of diced tomatoes with their juices.
8. Reduce heat to medium-low, cover, and simmer for 20 minutes to allow flavors to meld.
9. Stir in 1 bunch of chopped kale leaves and cook uncovered for 10 minutes until the kale is tender and bright green.
10. Remove from heat and stir in 1 tbsp apple cider vinegar.
11. Season with salt and black pepper to taste.
12. Ladle the stew into bowls and serve immediately.
Rich and hearty, this stew has a velvety broth from the beans and a satisfying chew from the kale. The smoked paprika adds a subtle depth, while the apple cider vinegar brightens everything up at the end. Try serving it over a scoop of creamy polenta or with a slice of crusty bread for dipping—it’s comfort food that feels nourishing and delicious.
Spicy Great Northern Bean Chili
Maybe you’re craving something hearty, spicy, and easy to pull together on a busy weeknight. This Spicy Great Northern Bean Chili is just the thing—it’s packed with flavor, comes together in one pot, and will warm you right up. You’ll love how the beans soak up all those delicious spices.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 4 cloves garlic, minced
– 1 lb ground beef (90% lean)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 (28 oz) can crushed tomatoes
– 2 (15.5 oz) cans Great Northern beans, drained and rinsed
– 2 cups low-sodium beef broth
– 1 tsp salt
– 1/2 tsp black pepper
– Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 large diced yellow onion and 1 diced red bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 lb ground beef, breaking it up with a wooden spoon. Cook until no pink remains, about 6–8 minutes. Tip: For richer flavor, let the beef develop a light brown crust before stirring.
5. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Stir constantly for 1 minute to toast the spices.
6. Pour in 1 can crushed tomatoes, 2 drained and rinsed cans of Great Northern beans, and 2 cups low-sodium beef broth. Tip: Rinsing the beans removes excess sodium and helps the chili thicken evenly.
7. Season with 1 tsp salt and 1/2 tsp black pepper. Stir well to combine.
8. Bring the chili to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 30 minutes. Tip: If the chili thickens too much, add a splash of broth or water to reach your desired consistency.
9. After 30 minutes, taste and adjust seasoning if needed. Remove from heat.
So creamy and satisfying, this chili has a thick, stew-like texture with a gentle heat from the cayenne. Serve it topped with shredded cheddar and a dollop of sour cream, or spoon it over baked potatoes for a cozy twist.
Great Northern Bean and Bacon Casserole
Kick off your cozy evening with this hearty Great Northern Bean and Bacon Casserole. You’ll love how simple it is to throw together, and it’s packed with smoky, comforting flavors that everyone at the table will enjoy. It’s the perfect dish for a chilly night when you want something satisfying without a lot of fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 (15.5 oz) cans Great Northern beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
3. In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat for 8-10 minutes until crispy, stirring occasionally. Tip: Render the bacon slowly to avoid burning and maximize flavor.
4. 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 skillet.
5. Add 1 diced medium yellow onion to the skillet and cook in the bacon fat over medium heat for 5 minutes until softened.
6. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant.
7. Add 2 drained and rinsed cans of Great Northern beans, 1 undrained can of diced tomatoes, 1 cup of chicken broth, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp salt to the skillet.
8. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally. Tip: Simmering helps the flavors meld together beautifully.
9. Stir the cooked bacon back into the skillet, reserving a small handful for topping if desired.
10. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the casserole.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly. Tip: For a golden-brown crust, broil for the last 2-3 minutes, watching closely to prevent burning.
12. Remove from the oven and let it rest for 5 minutes before serving.
13. Garnish with 1/4 cup of chopped fresh parsley and the reserved bacon if using.
Here’s why this casserole is a keeper: it has a creamy bean texture with a smoky bacon kick, balanced by the tangy tomatoes. Serve it straight from the skillet with crusty bread to soak up the savory juices, or pair it with a simple green salad for a complete meal that feels both rustic and refined.
Mediterranean Great Northern Bean Salad
Ooh, you know those days when you want something fresh but still satisfying? This Mediterranean Great Northern Bean Salad is exactly that—a bright, protein-packed bowl that comes together with minimal effort. It’s perfect for meal prep or a quick weeknight side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (15-ounce) cans Great Northern beans, rinsed and drained
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and sliced
– 1/2 cup red onion, finely diced
– 1/4 cup fresh parsley, chopped
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large mixing bowl, combine the rinsed Great Northern beans, halved cherry tomatoes, sliced Kalamata olives, diced red onion, and chopped fresh parsley.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until fully emulsified. Tip: Whisk vigorously for about 30 seconds to create a smooth dressing that coats the salad evenly.
3. Pour the dressing over the bean mixture in the large bowl.
4. Gently toss all ingredients together with a large spoon or spatula until everything is well-coated. Tip: Fold gently to avoid mashing the beans, which helps maintain a firm texture.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Tip: This resting time enhances the taste without needing refrigeration, making it ready to serve quickly.
6. Transfer the salad to a serving dish or individual bowls.
What you get is a vibrant mix with creamy beans, juicy tomatoes, and briny olives, all tied together with a zesty herb dressing. It’s light yet hearty, and it pairs wonderfully with grilled chicken or as a standalone lunch—try scooping it up with pita chips for a fun twist!
Great Northern Bean Hummus with Lemon
You know those days when you crave something creamy and satisfying but want to skip the heavy stuff? Yeah, this Great Northern Bean Hummus with Lemon is your answer. It’s a light, zesty twist on classic hummus that comes together in minutes and pairs perfectly with just about anything.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (15-ounce) cans Great Northern beans, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 2 tablespoons water
Instructions
1. Add the drained and rinsed Great Northern beans to a food processor.
2. Pour in the tahini and fresh lemon juice.
3. Add the minced garlic, salt, and black pepper.
4. Process the mixture on high speed for 30 seconds until roughly combined.
5. With the food processor running, slowly drizzle in the extra-virgin olive oil through the feed tube over 15 seconds to emulsify it smoothly.
6. Stop the processor and scrape down the sides with a spatula to ensure everything is incorporated evenly.
7. Add the 2 tablespoons of water to the food processor.
8. Process the hummus on high speed for 1-2 minutes until it reaches a completely smooth and creamy consistency, stopping to scrape the sides once halfway through.
9. Taste the hummus and adjust the salt or lemon juice if desired, processing briefly to mix.
10. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if you like.
Just scoop it up with pita chips or veggie sticks—this hummus is wonderfully smooth with a bright lemon kick that balances the mild beans. Try spreading it on toast with sliced avocado for a quick lunch, or thin it with a bit more water to use as a creamy salad dressing.
Great Northern Bean and Chicken Enchiladas
Craving something cozy and satisfying? You’ve come to the right place. These enchiladas are packed with creamy beans and tender chicken, all wrapped in a warm tortilla and smothered in a zesty sauce—perfect for a comforting weeknight dinner or a casual gathering with friends.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups cooked shredded chicken
– 1 (15-ounce) can Great Northern beans, rinsed and drained
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 8 (8-inch) flour tortillas
– 2 cups red enchilada sauce
– 1 tablespoon olive oil
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add 1/2 cup diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 2 cups cooked shredded chicken, 1 can rinsed Great Northern beans, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder to the skillet.
6. Cook the mixture for 3 minutes, stirring to combine everything evenly.
7. Remove the skillet from heat and stir in 1/4 cup chopped cilantro.
8. Spread 1/2 cup red enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
9. Place 1/3 cup of the chicken-bean mixture in the center of each flour tortilla.
10. Roll each tortilla tightly and place seam-side down in the baking dish.
11. Pour the remaining 1 1/2 cups enchilada sauce over the rolled tortillas, covering them completely.
12. Sprinkle 1 cup shredded Monterey Jack cheese and 1 cup shredded cheddar cheese evenly over the top.
13. Cover the baking dish with aluminum foil and bake at 375°F for 20 minutes.
14. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and lightly browned.
15. Let the enchiladas rest for 5 minutes before serving.
Vibrant and hearty, these enchiladas offer a delightful contrast of creamy beans and savory chicken wrapped in soft tortillas. The melted cheese adds a gooey richness that pairs perfectly with the tangy sauce—try serving them with a side of crisp salad or a dollop of cool sour cream for extra freshness.
Smoky Great Northern Beans with Andouille Sausage
Mmm, picture this: a chilly evening, a cozy kitchen, and a pot of something hearty simmering away. You’re about to make a pot of smoky, savory beans that’s packed with flavor and perfect for feeding a crowd. It’s the kind of simple, satisfying dish that makes you feel like a kitchen pro with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound andouille sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 pound dried Great Northern beans, rinsed and picked over
– 6 cups chicken broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1 pound sliced andouille sausage to the pot and cook for 5-7 minutes, stirring occasionally, until the sausage is browned on both sides. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
3. Add 1 diced yellow onion to the pot and cook in the sausage fat for 5 minutes, stirring often, until the onion is softened and translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute, just until fragrant.
5. Add 1 pound rinsed Great Northern beans, 6 cups chicken broth, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pot. Tip: Rinsing the beans removes any dust or debris, and picking them over ensures you don’t get any small stones.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
7. Cover the pot with a lid and let the beans simmer for 1 hour, stirring every 20 minutes to prevent sticking. Tip: A gentle simmer, with just a few bubbles breaking the surface, is key for tender beans without them bursting.
8. After 1 hour, stir the cooked sausage back into the pot.
9. Continue simmering, uncovered, for another 30 minutes, stirring occasionally, until the beans are tender and the liquid has thickened slightly into a creamy sauce. Tip: The final uncovered simmer helps concentrate the flavors and thicken the broth.
10. Remove the pot from the heat and discard the bay leaf.
11. Stir in 2 tablespoons chopped fresh parsley just before serving.
Velvety and rich, these beans have a creamy texture that clings to the smoky, spicy slices of sausage. The deep, savory broth is the perfect companion for a chunk of crusty bread to soak it all up. For a fun twist, try serving it over a bowl of creamy grits or with a side of collard greens.
Great Northern Bean and Spinach Curry
Unbelievably easy and packed with flavor, this Great Northern Bean and Spinach Curry is the perfect cozy meal for a busy weeknight. You’ll love how the creamy beans and tender spinach come together in a fragrant, gently spiced sauce. It’s a one-pot wonder that feels special but comes together with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 (15-ounce) cans Great Northern beans, rinsed and drained
– 1 (13.5-ounce) can full-fat coconut milk
– 5 ounces fresh baby spinach
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– Cooked white rice, for serving
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add 1 finely chopped yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant. (Tip: Fresh ginger adds a brighter, zingier flavor than dried.)
4. Add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground turmeric to the pot. Stir constantly for 30 seconds to toast the spices and release their oils.
5. Pour in 1 can of undrained diced tomatoes, scraping the bottom of the pot to lift any browned bits.
6. Add 2 cans of rinsed and drained Great Northern beans and 1 can of full-fat coconut milk to the pot. Stir to combine all ingredients.
7. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
8. Season the curry with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, stirring to incorporate.
9. Add 5 ounces of fresh baby spinach to the pot in handfuls, stirring until each batch wilts before adding the next. (Tip: Adding the spinach in batches prevents it from clumping and ensures even wilting.)
10. Cook for 2-3 more minutes until the spinach is fully wilted and tender. (Tip: For a creamier texture, you can mash a few of the beans against the side of the pot with the back of a spoon.)
11. Remove the pot from the heat.
So creamy and satisfying, this curry has a wonderful texture from the soft beans and silky spinach in the rich, spiced coconut sauce. The flavor is warm and comforting with just the right amount of kick from the ginger and spices. Serve it over a big bowl of fluffy white rice for the ultimate cozy meal, or try it with warm naan bread for dipping.
Great Northern Bean and Tomato Bruschetta
Gather around, friends—this is one of those easy, crowd-pleasing appetizers you’ll want to make all season long. It’s hearty, fresh, and comes together in a flash, perfect for when you need something impressive without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1 cup cherry tomatoes, quartered
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon balsamic vinegar
– 1/4 cup fresh basil, thinly sliced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 cloves garlic, peeled
Instructions
1. Preheat your oven to 400°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Toast the slices in the oven for 8–10 minutes, until golden and crisp.
4. While the bread toasts, combine the Great Northern beans, cherry tomatoes, olive oil, balsamic vinegar, basil, salt, and pepper in a medium bowl.
5. Gently toss the mixture until everything is evenly coated—this prevents the beans from breaking apart.
6. Remove the toasted bread from the oven and let it cool for 2 minutes.
7. Rub one side of each toast with a garlic clove; the warmth helps release the garlic’s flavor.
8. Spoon the bean and tomato mixture generously onto each garlic-rubbed toast.
9. Drizzle any remaining dressing from the bowl over the top for extra flavor.
10. Serve immediately to keep the bread from getting soggy.
Unbelievably fresh and satisfying, this bruschetta balances creamy beans with juicy tomatoes and a tangy bite. The crisp garlic toast holds up beautifully, making it ideal for passing around at parties or enjoying as a light lunch—try topping it with a sprinkle of crumbled feta for an extra savory twist.
Great Northern Bean and Cornbread Bake
Zesty and comforting, this Great Northern Bean and Cornbread Bake is the cozy dinner you’ve been craving. You get creamy beans and fluffy cornbread all in one dish—perfect for a busy weeknight. It’s hearty, simple, and sure to become a family favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 (15-ounce) cans Great Northern beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat.
3. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 2 cans drained Great Northern beans, 1 can undrained diced tomatoes, 1 cup vegetable broth, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Tip: Rinsing the beans removes excess sodium and helps them hold their shape better.
6. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally.
7. While the bean mixture simmers, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a medium bowl.
8. In a separate bowl, whisk 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until smooth.
9. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. Tip: A few lumps in the batter are fine; overmixing can make the cornbread tough.
10. Spoon the cornbread batter evenly over the hot bean mixture in the skillet.
11. Carefully transfer the skillet to the preheated oven and bake for 25 minutes. Tip: The bake is done when the cornbread is golden brown and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let it cool for 5 minutes before serving.
Now, dig into that golden cornbread topping and creamy bean base. The cornbread soaks up just enough of the savory tomato broth, creating a wonderfully moist texture. For a fun twist, top individual servings with a dollop of sour cream or a sprinkle of fresh chopped parsley.
Great Northern Bean and Vegetable Stir-Fry
Dinner doesn’t have to be complicated to be delicious. This Great Northern Bean and Vegetable Stir-Fry is proof of that—it’s a quick, healthy, and satisfying meal you can whip up any night of the week. You’ll love how the creamy beans soak up all the savory flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 medium carrots, julienned
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 2 (15 oz) cans Great Northern beans, drained and rinsed
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 cup water
– 2 green onions, thinly sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 thinly sliced yellow onion and cook, stirring frequently, until softened and starting to turn translucent, about 3-4 minutes.
3. Add 1 thinly sliced red bell pepper and 2 julienned carrots to the skillet. Cook, stirring often, until the vegetables are crisp-tender, about 4-5 minutes.
4. Stir in 2 minced garlic cloves and 1 tbsp minced fresh ginger. Cook for 1 minute until fragrant, being careful not to let the garlic burn.
5. Add 2 drained and rinsed cans of Great Northern beans to the skillet. Gently stir to combine with the vegetables.
6. Pour in 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 cup water. Stir everything together until well coated.
7. Reduce heat to medium. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly and the beans are heated through.
8. Remove from heat and stir in 2 thinly sliced green onions.
9. Just serve this stir-fry hot over a bed of steamed rice or quinoa. The beans stay wonderfully creamy while the vegetables keep a pleasant crunch, and the savory sauce ties it all together with a hint of ginger and sesame. It’s also fantastic stuffed into warm tortillas for a quick wrap.
Great Northern Bean and Avocado Tacos
Whether you’re looking for a quick weeknight dinner or a fresh twist on taco night, these Great Northern Bean and Avocado Tacos are your new go-to. They’re packed with creamy textures and zesty flavors that come together in just minutes, making them perfect for busy evenings when you want something satisfying without the fuss. You’ll love how simple and delicious they are.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 8 small corn tortillas
– 1 large avocado, sliced
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 1 tablespoon olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add 1 small diced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 can drained and rinsed Great Northern beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt to the skillet.
5. Mash the beans lightly with a fork or potato masher, leaving some whole for texture, and cook for 3-4 minutes until heated through.
6. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 20 seconds.
7. Spoon the bean mixture evenly onto the warmed tortillas.
8. Top each taco with slices from 1 large avocado and a sprinkle of 1/4 cup chopped fresh cilantro.
9. Serve immediately with lime wedges on the side for squeezing over the tacos.
Delightfully creamy from the mashed beans and avocado, these tacos offer a bright, zesty kick from the lime and cilantro. The soft tortillas hold everything together perfectly, making each bite a satisfying mix of textures. For a fun twist, try adding a dollop of salsa or a sprinkle of cotija cheese to elevate the flavors even more.
Great Northern Bean and Mushroom Risotto
Brace yourself for a cozy, comforting dinner that’s perfect for a chilly evening. This creamy Great Northern Bean and Mushroom Risotto is hearty, satisfying, and surprisingly easy to pull together. You’ll love how the earthy mushrooms and tender beans blend with the rich, savory rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, sliced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups low-sodium vegetable broth, warmed
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1/4 teaspoon black pepper
Instructions
1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts.
2. Add the sliced cremini mushrooms and cook, stirring occasionally, for 5–7 minutes until they release their liquid and turn golden brown. Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
3. Stir in the finely chopped yellow onion and cook for 3–4 minutes until softened and translucent.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the Arborio rice and stir constantly for 1–2 minutes until the grains are lightly toasted and coated in the oil.
6. Pour in the dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
7. Add 1 cup of the warmed vegetable broth to the pot. Stir frequently until the broth is almost completely absorbed, about 4–5 minutes.
8. Repeat adding the broth 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next, until the rice is creamy and tender but still slightly firm in the center, about 20–25 minutes total. Tip: Keep the broth warm on a separate burner to maintain a steady cooking temperature.
9. Stir in the drained and rinsed Great Northern beans and cook for 2–3 minutes until heated through.
10. Remove the pot from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, and black pepper until well combined. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld.
11. Serve immediately. Spoon the risotto into bowls and garnish with extra Parmesan or parsley if desired.
So creamy and rich, this risotto has a wonderful velvety texture with pops of tender beans and savory mushrooms. It’s fantastic on its own or paired with a simple green salad for a complete meal. Leftovers reheat beautifully with a splash of broth to bring back that luscious consistency.
Great Northern Bean and Sweet Potato Hash
Picture this: a cozy weekend morning where you want something hearty but healthy, and you’ve got some sweet potatoes and beans hanging out in your pantry. This Great Northern Bean and Sweet Potato Hash comes together quickly with simple ingredients, making it perfect for a lazy brunch or easy dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 4 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
- Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 2 diced sweet potatoes, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt to the skillet.
- Stir to coat the sweet potatoes evenly with the spices.
- Cook for 15 minutes, stirring every 3-4 minutes, until the sweet potatoes are tender when pierced with a fork.
- Add 1 can drained and rinsed Great Northern beans to the skillet.
- Stir gently and cook for 3 minutes to heat the beans through.
- Create 4 small wells in the hash mixture with the back of a spoon.
- Crack 1 large egg into each well.
- Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks are still runny.
- Sprinkle 2 tablespoons chopped fresh parsley over the finished hash.
For a satisfying meal, this hash delivers creamy beans against tender sweet potatoes with a smoky spice blend. Feel free to top it with avocado slices or hot sauce for extra flair, and it reheats beautifully for quick leftovers.
Great Northern Bean and Pesto Pasta
You know those nights when you want something comforting but don’t want to spend hours in the kitchen? Yeah, this Great Northern Bean and Pesto Pasta is your answer. It’s creamy, herby, and ready before you know it.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 (15 oz) can Great Northern beans, drained and rinsed
– 1/2 cup prepared basil pesto
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried pasta to the boiling water and cook according to package directions for al dente, about 10-12 minutes.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute.
4. Add 3 cloves minced garlic to the skillet and cook for 1 minute, stirring constantly until fragrant.
5. Stir in 1 can drained and rinsed Great Northern beans and cook for 3 minutes, gently mashing about half of them with the back of a spoon to create a creamy texture.
6. Reduce the heat to low and add 1/2 cup prepared basil pesto, stirring to combine completely.
7. Before draining the pasta, carefully reserve 1/4 cup of the starchy pasta water using a measuring cup.
8. Drain the cooked pasta and immediately add it to the skillet with the bean mixture.
9. Pour the reserved 1/4 cup pasta water into the skillet and toss everything together for 1 minute until the sauce coats the pasta evenly.
10. Remove the skillet from the heat and stir in 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until the cheese melts.
Zesty from the pesto and creamy from the beans, this pasta has a wonderfully rich texture that clings to every noodle. For a fresh twist, top it with extra Parmesan and a handful of toasted pine nuts right before serving.
Great Northern Bean and Sausage Stuffed Peppers
Aren’t you tired of the same old weeknight dinners? These stuffed peppers are a cozy, satisfying meal that comes together with minimal fuss. You’ll love how the creamy beans and savory sausage fill your kitchen with the most amazing aroma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers
– 1 tablespoon olive oil
– 1 pound Italian sausage
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1 cup cooked rice
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 teaspoon dried oregano
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers cut-side up in a baking dish.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned.
6. Add the diced onion and cook for 3-4 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the Great Northern beans, cooked rice, marinara sauce, oregano, and black pepper to the skillet.
9. Stir everything together and cook for 2-3 minutes until heated through.
10. Spoon the sausage and bean mixture evenly into the prepared bell peppers.
11. Top each pepper with shredded mozzarella cheese.
12. Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
14. Let the peppers rest for 5 minutes before serving.
That tender pepper gives way to a hearty, flavorful filling with just the right amount of creaminess from the beans. Try serving them over a bed of fresh greens for a complete meal, or sprinkle with fresh parsley for a bright finish.
Great Northern Bean and Coconut Milk Stew
Wondering what to make for a cozy weeknight dinner? This Great Northern Bean and Coconut Milk Stew is your answer. It’s hearty, creamy, and comes together with minimal fuss, perfect for when you want something satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes
– 1 (15-oz) can Great Northern beans, drained and rinsed
– 1 (13.5-oz) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—be careful not to burn the garlic.
4. Add 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 can drained Great Northern beans, 1 can coconut milk, and 1 cup vegetable broth, stirring to combine.
6. Bring the stew to a gentle simmer over medium-high heat, then reduce heat to low.
7. Let it simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
8. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro, then season with salt to taste.
9. Remove from heat and let it sit for 5 minutes before serving to allow flavors to meld.
Stew has a velvety texture from the coconut milk, with the beans staying tender but not mushy. The lime adds a bright zing that cuts through the richness—try serving it over rice or with crusty bread for scooping up every last bit.
Summary
Beyond versatile, these 20 Great Northern beans recipes prove this humble ingredient can shine in everything from cozy soups to vibrant salads. We hope this collection inspires your next kitchen adventure! Try a few, leave a comment with your favorite, and if you enjoyed this roundup, we’d be so grateful if you shared it on Pinterest. Happy cooking!
