great northern beans

Nothing is more hearty and heart-warming more than a basic ham and beans recipe. This is such an easy, economical entrée, it’s healthy and portable.

Great Northern Beans and Ham

Great Northern Beans (dry)

ham hock (or 1 lb smoked ham)

olive oil

onion (diced)

carrots (chopped)

celery

bay leaf

brown sugar

chicken broth

water

parsley (optional)

Rinse beans in a large pot and remove any debris. Place in a large pot and cover with cold water. Let sit overnight. Drain well.

Cook onion in olive oil until softened, about 5 minutes.

Combine beans, onion, carrot, celery, bay leaf, ham hock, and seasonings in a pot. Add 4 cups chicken broth and 4 cups water, bring to a boil, reduce heat and simmer 1 ½ to 2 hours or until beans are tender.

Discard bay leaf, taste and season with salt and pepper. Garnish with parsley and serve.

Yum Yum Rice Bowls with Knockoff Yumm Sauce Recipe

avocado, canola, or vegetable oil

almonds

light coconut milk (from a can)

lemon juice (from about 3 large lemons)

garlic cloves,

coarse, kosher salt

black pepper

curry powder

oregano

cilantro

nutritional yeast (see note)

Canned black beans, rinsed and drained (warmed lightly, if desired,

olives

Chopped red, green, yellow or orange peppers

tomatoes

or shredded cheddar or Monterey Jack cheese

avocados

Chopped, fresh cilantro

Sour cream

Salsa

For the Yumm sauce, add the oil, almonds,...

For the Yumm sauce, add the oil, almonds, beans and water to a blender. Process until very smooth, 1-2 minutes (or as long as needed).

Add the coconut milk, lemon juice, garlic, salt,...

Add the coconut milk, lemon juice, garlic, salt, pepper, curry powder, oregano, cilantro and nutritional yeast. Process again until creamy and smooth. Add additional water to thin out the sauce, if needed. Store in the refrigerator until ready to serve (this tastes best after it's had time to rest - even several days - but you can also use it right away).

For the Yum Yum Bowls, layer rice or...

For the Yum Yum Bowls, layer rice or quinoa in the bottom of a bowl. Add black beans and a healthy dollop of Yum Yum sauce and salsa. Follow it with all the toppings your little heart desires (peppers, olives, cheese, tomatoes, avocados, fresh cilantro, sour cream, and more salsa and yum yum sauce, if desired).

Dig in!

Cooking dried beans is a great way to save money and enjoy a versatile and delicious legume.

Homecooked Beans (3 ways)

dry black beans (about 1 pound

onion (chopped)

salt

Sort the beans and remove any stones or pebbles. Rinse and drain the beans to remove any surface dirt.

PREPARE THE BEANS FOR COOKING

In a large bowl or pot, place the dry beans and cover with two inches of water. Allow them to soak overnight or up to 24 hours.

Rinse and drain the beans and place them in a large pot. Add the water, onion, and bay leaf. Bring to a boil.

Once the pot is bubbling, reduce the heat to a simmer and cover the pot. Allow the beans to cook until very tender, about one to two hours. You’ll know the beans are done when you scoop up a couple beans in a spoon and blowing on them causes their skins to break open.

Drain the beans and season to taste with salt and pepper.

STOVE TOP INSTRUCTIONS

Rinse and drain the beans and place them in the crock of a slow cooker. Add the water, onion, and bay leaf.

Cook the beans for 8 to 10 hours on LOW or 6 hours on HIGH. You can also start them cooking before you go to bed and they’ll be done in the morning. You’ll know the beans are done when you scoop up a couple beans in a spoon and blowing on them causes their skins to break open.

SLOW COOKER INSTRUCTIONS

Place the beans, water, onion, and bay leaf into the pot of an electric pressure cooker.

Secure the lid and turn on the pressure valve. Set the machine to manual for 20 minutes. When the time is done, press cancel and let the pressure release naturally.

ELECTRIC PRESSURE COOKER INSTRUCTIONS

This is so easy to make and tastes so good and I really like this recipe for cooking it in the slow cooker. Definitely a keeper!

Healthy White Chicken Chili Crockpot Recipe

2.5 lbs Boneless Skinless Chicken Thighs

Great Northern Beans, drained

8 oz cans Diced Green Chilies

Very large yellow Onion (diced)

Tbl Garlic, (minced)

tsp Cumin

tsp Chili Powder

tsp White Pepper

Tbl Coarse Real Salt *

Cups Chicken Broth

Cup Coconut Milk * or regular milk

Cup Arrowroot Starch *

Cup Water

Cilantro (chopped)

Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.

Remove the chicken and place in a bowl. Lightly shred with a fork.

Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.

Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.

Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.

This was excellent! I made this chili this weekend, with slight changes. I love the chicken with the beans, and the touch of cilantro and lime. We served this with tortilla chips, then guacamole one night as well. Thanks for the recipe! It will be a regular in our recipe stash.

I just made this soup tonight and it is awesome!!!!! Thank you so much for the great recipe!!! (I left out the chili powder because I am going to serve it to my 5 kids and I used real milk.)

I made this for dinner and it was really good!  I didn't realize it was 3 cans of beans instead of 2, but it still came out really good!

This was pretty good,I think I will try it with regular milk once. I think the addition of jalapenos might be beneficial. I would also halve the recipe next time,we have a lot of leftovers.

Tasted soooo good!!!  I'm not the best cook by any means and a very busy person but this looked simple enough to make so I gave it a try and wow, loved it!!!!

I made this tonight and my family loved it! Will definitely make it again. I did switch out the milk for almond milk though since I can't have dairy.

Very good flavor! Personally would use a little less chicken. I like a thicker soup, so I would use less of the chicken broth too.

REALLY YUMMY!   I made this and took it to work and 8 people asked me for the recipe, and they were all surprised to see how clean the ingredients were.  This soup freezes really well.  Sometimes I make a batch, divide it into 2 and freeze for quick and easy meals.

We don’t care for cilantro. This chili is yummy and easy to make.

Delicious as is! Added a sprinkle of cheese, dollop of sour cream, and tortilla strips to each bowl as garnish and family loved it. Will definitely make again!!

This is a yummy chicken chili recipe. The <span class="tasty-link" data-tasty-link-href="https://amzn.to/2CuN4vX">coconut milk</span> is a very nice touch and makes for a creamy texture. I also added a can of Rotel diced tomatoes. I didn't thicken with starch, but took out about one cup of the liquid (beans included) and pureed in my blender and then put back into the crockpot and thickened to a nice  texture.

Only used 12oz green chilies and drained the beans but didn't rinse. Squeeze of lime into your bowl + sour cream + cilantro are all mandatory, and it is bomb!

Had a friend make this for me and it is great because it is a lighter version of chili, not heavy.

Used left-over thanksgiving turkey instead of chicken and omitted the milk while cooking. Added sour cream, cilantro and crushed tortilla chips as toppings. Very easy and scrumptious!

This was seriously delicious! We garnished with goat cheese, jalapeños &amp; cilantro. So good!

This was delicious! I made in my <span class="tasty-link" data-tasty-link-href="https://amzn.to/2TkjgZG">instant pot</span> but otherwise followed directions. Will make again.

I tried it! It came out great. We used some frozen chilis that we had.

https://content.jwplatform.com/videos/Wil8CzRd.mp4

This gluten-free healthy white chicken chili crockpot recipe is easy, flavorful and filling. I make it all the time!

Gluten-Free White Chicken Chili

Slow Cooker Ham &amp; White Beans - our favorite way to use our leftover holiday ham! Only 3 ingredients - ham, onion, and dried great northern beans. Cover with water and cook. Serve with some homemade cornbread. Comfort food at its best! #southern #crockpot #leftoverham #slowcooker #hambone

Slow Cooker Ham & White Beans

beans

ham bone, (hocks, shanks

onion powder

salt and pepper, (to taste)

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, salt, pepper, and ham to the crockpot. Add water. Cover and cook on low about 8 hours, until beans are tender.

Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crockpot and mix. Serve with cornbread.

Warm White Bean and Shrimp Salad With Lime Vinaigrette

onion,

beans,

ancho chili

salt, plus more to taste

pepper

garlic,

lime juice

sesame seeds

cumin seeds

Olive oil spray

shrimp,

egg whites,

lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste.

Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside.

To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside.

To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 teaspoon salt.

Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp.

Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

Slow Cooker Ham and Beans

Great Northern beans

celery,

carrot,

white onion, diced

water*

salt (about 1 teaspoon)

Lightly spray the crock of a slow cooker with nonstick cooking spray. Set the temperature to low.

Rinse and sort the dried beans to eliminate any bad beans or foreign debris.

Add the celery, carrot, onion, and ham to the slow cooker. Pour the beans on top. Add the water. Add the pepper. Cover and cook on high for 5 to 6 hours or on low for 8 to 10. (See blog post about cook time.)

Once tender to your liking add the ham seasoning packet and salt to taste. For us, it&#39;s about 1 teaspoon of salt.

For a creamy broth, stir vigorously, pressing some of the beans against the side of the crock to mash them up. Stir to combine.

Great Northern beans, made easy cooked in the Instant Pot, seasoned with the trinity of southern vegetables and a little bacon for flavor, and served with pan seared or air fried smoked sausage.

Instant Pot Great Northern White Beans

Great Northern beans (Camellia brand recommended)

butter

canola oil

bacon, chopped

onion

sweet bell pepper (any color)

celery rib, chopped

garlic

chicken stock/broth (Kitchen Basics recommended)

water,

Kosher salt and fresh cracked black pepper,

sauce,

My Great Northern Beans Recipe is the perfect fix for busy nights when you still want to feed your family a hearty and nutritious meal.

The BEST Great Northern Beans Recipe

bacon

green bell pepper, diced

red bell pepper, diced

mushroom, diced

tsp red chili flakes

thyme

Heat a skillet over medium-high heat and cook...

Heat a skillet over medium-high heat and cook bacon slices till they are crispy. Plate them out and crumble the bacon into pieces. Set it aside.

Remove excess bacon grease (save it for future...

Remove excess bacon grease (save it for future recipes), leaving behind about 2 Tbsp in the skillet. Sauté diced onion, bell peppers and mushrooms for 7-8 minutes. Add in garlic and sauté for a minute.

Add drained great northern beans along with red...

Add drained great northern beans along with red chili flakes, chicken broth, crumbled bacon bits, and thyme. Mix well. Simmer the beans for 20 minutes, stirring occasionally, over medium-low heat.

Garnish with some more fresh thyme and serve...

Garnish with some more fresh thyme and serve immediately with rice or crusty bread.

This beans and ham soup filled with carrots, celery, and onions is a hearty and comforting dish that does not take a lot of effort and money to make.

Great Northern Beans and Ham Recipe

lbs beans

lb Ham Hock

carrots

tbsp Fresh Parsley

Step 1.1

Step 1.2

Cook onion in olive oil for 5 minutes or until softened.

Step 1.3

Combine beans, onion, carrot, celery, bay leaf, ham hock, and seasonings in a pot. Add 4 cups chicken broth and 4 cups water, bring to a boil, reduce heat and simmer 1½ to 2 hours or until beans are tender.

Step 1.4

Great Northern Bean & Ham Soup



1 ln Great Northern Beans - rinse & soak overnight
1 lb Smoked Ham or 1 Ham Hock
1 Tbsp Olive Oil
1 Large Onion - diced
3 Ribs Celery - chopped
3 Carrots - chopped
1 Tbsp Brown Sugar
1 tsp Thyme
1 Bay Leaf
4 C Chicken Broth
4 C Water
1 Tbsp Fresh Parsley - chopped
Salt & Pepper to taste


Rinse beans and place in a medium sized bowl.  Cover with water and soak overnight.

Drain beans.

In a large dutch oven heat oil, add onions & celery.  Cook a few nminutes then add the carrots.  Cook untuil onions start to
turn translucent, approx 5 - 7 minutes.  Add pepper to taste & thyme.  It's best not to add the salt until after the beans have cooked, it
can effect the texture of the beans.
Add brown sugaar into mixture stirring well.  Add ham, chicken broth, water & bay leaf  Add beans and cover with lid.

Cook on a low simmer for 2 - 2 1/2 hours.  Top with fresh parsley.

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Top 11 great northern beans recipes from across the web

The most viewed great northern beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Great Northern Beans and Ham

Yum Yum Rice Bowls with Knockoff Yu...

Homecooked Beans (3 ways)

Healthy White Chicken Chili Crockpo...

Healthy White Chicken Chili Crockpo...

Slow Cooker Ham & White Beans

Warm White Bean and Shrimp Salad Wi...

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The most viewed great northern beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine