10 Great Northern Bean Recipes That'll Make You Forget Canned Beans Exist

Great Northern beans don’t get enough credit. They’re creamy, filling, and basically a blank canvas for whatever flavors you’re craving. I keep a bag in my pantry at all times because they turn into soup, salad, or dinner faster than you’d think. Here are ten recipes that prove these beans deserve way more love.

1. Classic Great Northern Bean Soup

Ingredients:

1 pound dried Great Northern beans
6 cups chicken or vegetable broth
1 medium onion, diced
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Step 1: Rinse your beans and check for any little stones that snuck in there. Happens more than you’d think.

Soak them overnight in a big bowl with enough water to cover by about 3 inches. They’re gonna expand, so give them room. If you forgot to soak them, no stress. You can quick soak by boiling them for 2 minutes, then letting them sit covered for an hour.

Drain and rinse before using. This step makes them way easier to digest, trust me on this.

Step 2: Heat the olive oil in a large pot over medium heat. Toss in your onion, carrots, and celery.

Let them cook for about 5 minutes until they start getting soft and the onion turns clear. Your kitchen will smell amazing already. Stir in the garlic and cook for another minute, but watch it so it doesn’t burn.

Burned garlic tastes bitter and ruins everything.

Step 3: Add your drained beans, broth, bay leaves, and thyme to the pot. Bring everything to a boil, then drop the heat to low.

Cover it and let it simmer for about 90 minutes. The beans should be tender but not falling apart. Give it a stir every 20 minutes or so to make sure nothing’s sticking to the bottom.

If the soup looks too thick, add more broth or water. Too thin? Let it simmer uncovered for a bit.

Step 4: Fish out those bay leaves because nobody wants to bite into one of those. Season with salt and pepper.

Start with a teaspoon of salt and taste as you go. The broth might already be salty depending on what kind you used. I usually add a good amount of black pepper because I like the bite.

This is your soup, so make it taste how you want it.

2. Creamy Great Northern Bean Soup

Ingredients:

1 pound dried Great Northern beans, soaked and drained
4 cups chicken or vegetable broth
2 cups whole milk or heavy cream
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro and jalapeño slices for garnish

Instructions:

Step 1: Melt butter in a large pot over medium heat. Add the chopped onion and cook until it’s soft and starting to turn golden, about 6 minutes.

Don’t rush this part. The sweeter the onions get, the better your soup tastes. Toss in the garlic and cumin, stirring for about a minute until it smells toasty.

Cumin can burn fast, so keep it moving.

Step 2: Pour in the broth and add your soaked beans. Bring it to a boil, then reduce to a simmer.

Cover and cook for about 75 minutes until the beans are super tender. You want them soft enough to mash easily with a spoon. Check them halfway through and add more broth if it’s looking dry.

This soup should be loose, not thick like chili.

Step 3: Use an immersion blender to blend about half the soup right in the pot. Leaves it chunky but creamy at the same time.

No immersion blender? Scoop out half, blend it in a regular blender, and pour it back in. Just be careful because hot soup and blenders can be messy. Leave the lid slightly open to let steam escape.

Learned that one the hard way.

Step 4: Stir in the milk or cream and let it heat through for another 5 minutes. Don’t let it boil or the dairy might curdle.

Season with salt and pepper. I like to go heavy on the pepper here because it cuts through all that creaminess. Top with fresh cilantro and jalapeño slices.

The garnish really makes this soup pop.

3. Ham and Great Northern Beans

Ingredients:

1 pound dried Great Northern beans, soaked and drained
1 pound ham, diced (or a ham bone with meat)
6 cups chicken broth
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Step 1: Heat olive oil in a big pot and add the diced ham. Let it brown a little, maybe 4 minutes, stirring occasionally.

The browned bits add so much flavor to the beans. If you’re using a ham bone, just skip this step and add it with the broth. Toss in the onion and cook until soft, about 5 minutes.

Add the garlic and stir for a minute.

Step 2: Add the beans, broth, bay leaves, and smoked paprika. The paprika gives this a little smoky depth that’s honestly perfect with ham.

Bring it to a boil, then lower the heat and cover. Let it simmer for about 90 minutes until the beans are creamy and tender. Stir it every so often to keep things from sticking.

If you used a ham bone, pull it out and shred any meat off it before serving.

Step 3: Taste and season with salt and pepper. Ham can be salty, so start light with the salt.

You can always add more but you can’t take it back. I like to mash a few beans against the side of the pot to thicken the broth a bit. Gives it that stick to your ribs texture.

This is my favorite Sunday dinner, honestly.

Step 4: Serve it hot with cornbread on the side. That combo is unbeatable.

Leftovers get even better the next day because the flavors really soak into the beans. Store it in the fridge for up to 4 days. Just reheat gently and add a splash of broth if it thickens up too much.

So easy and so good.

4. White Bean and Kale Stew

Ingredients:

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 bunch kale, stems removed and chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon red pepper flakes
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Step 1: Heat olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.

Stir in the garlic and red pepper flakes. Let them cook for a minute until fragrant. Don’t skip the red pepper flakes because they give this stew a little kick that balances the kale.

Too spicy? Use less.

Step 2: Pour in the diced tomatoes and vegetable broth. Bring everything to a simmer.

Add the beans and let it all cook together for about 10 minutes. This lets the flavors blend and the beans warm through. Stir occasionally so nothing sticks to the bottom.

The tomatoes will break down a little and make the broth richer.

Step 3: Toss in the chopped kale and stir it into the stew. It’ll look like a lot at first but it wilts down fast, maybe 5 minutes.

Kale stems are tough, so make sure you remove those before chopping. The leaves should be tender but still have a little bite. If you’re not a kale person, spinach works too.

Just add it at the very end because it cooks even faster.

Step 4: Season with salt and pepper to taste. I usually add a squeeze of lemon juice at the end for brightness.

It cuts through the richness and makes everything taste fresher. Serve this with crusty bread for dipping. Honestly one of my go to meals when I want something healthy but filling.

Keeps well in the fridge too.

5. Great Northern Bean Chili

Ingredients:

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound ground turkey or chicken
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chiles
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon chili powder
3 cups chicken broth
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Step 1: Heat the olive oil in a large pot over medium high heat. Add the ground turkey or chicken and break it up with a spoon.

Cook until it’s browned all over, about 6 minutes. Don’t stir it constantly or it won’t brown. Let it sit for a minute, then break it up and let it sit again.

Drain any excess fat if there’s a lot.

Step 2: Add the chopped onion to the pot and cook until soft, about 4 minutes. Stir in the garlic, cumin, and chili powder.

Let the spices toast for a minute so they release their flavor. Smells incredible at this point. If you like things spicier, add a pinch of cayenne pepper.

I do this every time.

Step 3: Pour in the chicken broth, diced tomatoes, green chiles, and beans. Stir everything together and bring it to a boil.

Lower the heat and let it simmer uncovered for about 20 minutes. The chili will thicken as it cooks. Stir it occasionally to keep it from sticking.

If it gets too thick, add more broth.

Step 4: Season with salt and pepper. Taste and adjust the spices if needed.

I like to serve this with shredded cheese, sour cream, and tortilla chips. It’s lighter than regular chili but still super satisfying. Great for meal prep because it reheats perfectly.

Make a big batch and freeze half.

6. Tuscan White Bean Skillet

Ingredients:

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 jar (12 oz) marinated artichoke hearts, drained and chopped
4 cups fresh kale, chopped
1 cup sun dried tomatoes, chopped
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

Step 1: Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute until it smells amazing.

Don’t let it brown or it’ll get bitter. Toss in the sun dried tomatoes and artichoke hearts. Cook for 2 minutes, stirring occasionally.

The artichokes add this tangy, briny flavor that’s so good.

Step 2: Add the kale to the skillet and stir it around. It’ll wilt down in about 4 minutes.

You might need to add it in batches if your skillet isn’t huge. Kale releases some water as it cooks, which is fine. Just let it cook off.

Season with a little salt and pepper as it cooks.

Step 3: Stir in the beans and cook until they’re heated through, about 3 minutes. You’re not really cooking them, just warming them up and mixing everything together.

The beans soak up all the garlicky, tomatoey flavor. If the skillet looks dry, add a splash of the oil from the sun dried tomato jar.

So much flavor in there.

Step 4: Take the skillet off the heat and sprinkle the Parmesan all over. Stir it in so it melts a little.

Taste and add more salt or pepper if you need it. I serve this as a main with bread or as a side with grilled chicken. Takes like 15 minutes total.

Perfect for busy weeknights.

7. Baked Great Northern Beans

Ingredients:

1 pound dried Great Northern beans, soaked and drained
1 medium onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon smoked paprika
4 cups vegetable broth
1 cup breadcrumbs
1/2 cup grated cheese (optional)
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 350°F. Cook the soaked beans in a pot of boiling water for about 30 minutes until they’re just tender.

Not fully cooked, just softened. Drain them and set them aside. In a large oven safe dish, heat the olive oil and cook the onion until soft, about 5 minutes.

Add the garlic and cook for another minute.

Step 2: Stir in the diced tomatoes, brown sugar, Dijon mustard, and smoked paprika. Mix it all together.

Add the beans and vegetable broth. Stir everything so the beans are coated in the sauce. The brown sugar and mustard combo is sweet and tangy.

So good with the smoky paprika.

Step 3: Cover the dish with foil and bake for 60 minutes. The beans should be tender and the sauce thickened.

Check it halfway through and give it a stir. If it looks too dry, add a little more broth. Remove the foil for the last 15 minutes if you want the top to get a little crispy.

I always do this.

Step 4: Mix the breadcrumbs with the grated cheese if you’re using it. Sprinkle it over the beans and bake uncovered for another 10 minutes until the topping is golden.

Let it cool for a few minutes before serving. The topping adds a nice crunch. These are great for potlucks or holiday dinners.

Everyone always asks for the recipe.

8. Great Northern Bean and Sausage Skillet

Ingredients:

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound smoked sausage, sliced
2 cups fresh kale, chopped
3 garlic cloves, minced
1 cup chicken broth
1 cup cubed bread (for croutons)
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the sausage slices and cook until they’re browned on both sides, about 5 minutes.

The sausage releases some fat, which flavors everything else. Remove the sausage from the skillet and set it aside. Leave the drippings in the pan.

That’s where the flavor is.

Step 2: Add the remaining olive oil to the skillet. Toss in the bread cubes and cook them until they’re golden and crispy, about 4 minutes.

Stir them around so they brown evenly. These homemade croutons are so much better than store bought. Remove them from the skillet and set aside.

They’ll get soggy if you leave them in.

Step 3: Add the garlic and kale to the skillet. Cook until the kale wilts, about 3 minutes.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the beans and sausage back in. Stir everything together and let it simmer for about 5 minutes.

The broth cooks down and coats everything.

Step 4: Season with salt and pepper. Top with the crispy bread cubes right before serving.

The croutons add texture and soak up the broth a little. This is a one pan meal that tastes way fancier than it is. I make this at least twice a month.

So easy and so filling.

9. Lemon Garlic White Beans

Ingredients:

2 cans (15 oz each) Great Northern beans, drained and rinsed
4 garlic cloves, minced
Zest and juice of 1 lemon
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Instructions:

Step 1: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes.

Cook for about a minute, stirring constantly so the garlic doesn’t burn. You want it fragrant and just starting to turn golden. The red pepper flakes give this a subtle heat.

Totally optional if you don’t like spice.

Step 2: Add the beans to the skillet and stir them around to coat them in the garlicky oil. Cook for about 4 minutes until the beans are heated through.

You’re not really cooking them, just warming them and letting them soak up the flavor. Stir occasionally so they don’t stick. If the pan looks dry, add a little more olive oil.

I usually do.

Step 3: Take the skillet off the heat. Stir in the lemon zest, lemon juice, and chopped parsley.

The lemon brightens everything up and cuts through the richness of the oil. Don’t skip the zest because that’s where a lot of the lemon flavor is. Mix it all together so every bean gets coated.

Smells so fresh.

Step 4: Sprinkle the Parmesan over the top and give it one more stir. Season with salt and pepper to taste.

I serve this with grilled chicken or fish, or just eat it with crusty bread. Takes maybe 10 minutes start to finish. One of those recipes that tastes fancy but is ridiculously easy.

Perfect for a quick side dish.

10. Great Northern Bean Salad

Ingredients:

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, sliced
3 hard boiled eggs, halved
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

Step 1: In a large bowl, combine the beans, diced bell pepper, red onion, and olives. Toss everything together gently.

The red onion can be strong, so if you want it milder, soak the slices in cold water for 10 minutes first. Pat them dry before adding. I skip this step because I like the bite.

But it’s up to you.

Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. This is your dressing.

Season it with a little salt and pepper. Taste it and adjust if needed. The mustard helps emulsify the oil and vinegar so they don’t separate.

Whisk it really well.

Step 3: Pour the dressing over the bean mixture and toss to coat everything evenly. Let it sit for at least 10 minutes so the flavors can blend.

The beans soak up the dressing and get even better. If you have time, let it chill in the fridge for an hour. Cold bean salad on a hot day is unbeatable.

Add the parsley right before serving so it stays fresh.

Step 4: Top the salad with the halved hard boiled eggs. Sprinkle with a little more salt and pepper if you want.

This salad is filling enough to be a meal on its own or works great as a side. I bring this to barbecues all the time. It travels well and doesn’t need to stay hot.

Everyone always goes back for seconds.

Final Thoughts

Great Northern beans are one of those ingredients that just work. They’re budget friendly, filling, and so versatile. Whether you’re making soup, salad, or a skillet dinner, they never let you down. Try a couple of these recipes and let me know which one becomes your favorite. What’s your go to way to cook beans?