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Great Northern Beans Recipe

Great Northern Beans Recipe delivers tender, creamy beans in a savory broth that works perfectly as a hearty side dish or a satisfying main course. This simple recipe uses pantry staples like onions, garlic, and herbs to create a comforting dish that pairs beautifully with cornbread or crusty bread.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound dried great northern beans
  • 6 cups water or vegetable broth
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons salt adjust to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven (at least 5 quarts)
  • Wooden spoon for stirring
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Large bowl for soaking beans
  • Colander for draining

Method
 

  1. Place the dried great northern beans in a large bowl and cover them with at least 3 inches of cold water. Let them soak for 8 to 12 hours at room temperature. Drain and rinse the beans thoroughly before cooking.
  2. Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened and translucent, stirring occasionally.
  3. Add the minced garlic during the last minute and cook until fragrant.
  4. Add the drained beans to the pot with the sautéed aromatics. Pour in 6 cups of water or vegetable broth, making sure the beans are fully submerged by about 2 inches. Add the bay leaves.
  5. Stir in the dried thyme, smoked paprika, and black pepper. Bring the pot to a rolling boil over high heat.
  6. Once the pot reaches a boil, reduce the heat to low and maintain a gentle simmer. Cover the pot partially, leaving a small gap for steam to escape.
  7. Simmer the beans for 1.5 to 2 hours, stirring occasionally and checking the liquid level. Add more water or broth if the beans start looking dry. The beans are done when they're tender all the way through but still hold their shape.
  8. Add the salt during the last 30 minutes of cooking. Taste and adjust the seasoning as needed.
  9. Remove the bay leaves and discard them. Let the beans rest for 10 minutes off the heat to allow the broth to thicken slightly.
  10. Garnish with fresh chopped parsley before serving.

Notes

If you forget to soak your beans overnight, use the quick soak method by boiling them for 2 minutes, then letting them sit covered for 1 hour before draining and proceeding with the recipe. These beans store well in the refrigerator for up to 5 days and freeze beautifully for up to 3 months. The flavors actually improve after a day or two as they continue to meld together.