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Simple Chicken and White Bean Soup
Soup Mexican

Simple Chicken and White Bean Soup

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.
  2. 2 Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  3. 3 Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.

By MaxMama

White Bean and Lamb Soup
Soup American

White Bean and Lamb Soup

4.6

Prep
45 min
Cook
115 min
Total
640 min

Instructions

  1. 1 Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
  2. 2 Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
  3. 3 Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
  4. 4 Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

By HARDT

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Easy and Delicious Slow Cooker Cassoulet
Dinner French

Easy and Delicious Slow Cooker Cassoulet

4.5

Prep
25 min
Cook
260 min
Total
285 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add bacon; cook, turning often, until crisp and brown, about 10 minutes. Drain on paper towels. Crumble when cool; set aside.
  2. 2 Add onion to same skillet; cook and stir until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken browned, 5 to 8 minutes. Stir in tomato paste.
  3. 3 Transfer chicken mixture to a slow cooker. Stir in great Northern beans, diced tomatoes, and bacon; cover the cooker. Cook on Low until cassoulet thickened and chicken very tender, 4 to 5 hours. Sprinkle with parsley before serving.

By smart cookie

How to Make Cassoulet
Dinner French

How to Make Cassoulet

4.5

Prep
20 min
Cook
160 min
Total
660 min

Instructions

  1. 1 Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
  4. 4 Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
  5. 5 Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
  6. 6 Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
  7. 7 Bake bean cassoulet in the preheated oven for 30 minutes.
  8. 8 Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
  9. 9 Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
  10. 10 Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

By John Mitzewich

Instant Pot White Beans
Side Dish

Instant Pot White Beans

5.0

Prep
5 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Pour beans into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

By LauraF

Warm White Bean Dip
Appetizer

Warm White Bean Dip

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
  2. 2 With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
  3. 3 Heat in the microwave on high for 30 seconds.

By Elizabeth

Creamy Ham and Beans

Creamy Ham and Beans

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
  2. 2 As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
  3. 3 Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.

By Phyllis Bartlow

Plant-Based Potato Salad
Dinner

Plant-Based Potato Salad

5.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
  2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
  3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
  4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Chicken and White Cheddar Queso Chili
Dinner

Chicken and White Cheddar Queso Chili

5.0

Prep
10 min
Cook
12 min
Total
24 min

Instructions

  1. 1 Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.

By Bibi

Slow Cooker Northern White Bean Bacon Chowder
Dinner

Slow Cooker Northern White Bean Bacon Chowder

3.8

Prep
30 min
Cook
600 min
Total
630 min

Instructions

  1. 1 Place beans in a large bowl with the water, cover, and soak overnight.
  2. 2 In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
  3. 3 In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
  4. 4 Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
  5. 5 Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

By CORWYNN DARKHOLME

White Chili V
Dinner

White Chili V

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
  2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk

Quick Italian Rice Soup
Dinner

Quick Italian Rice Soup

Prep
7 min
Cook
23 min
Total
30 min

Instructions

  1. 1 In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
  2. 2 Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
  3. 3 Cook until rice is tender and vegetables are warmed through, about 8 minutes.

By Arizona Desert Flower

New Year Three-Bean and Artichoke Salad
Lunch

New Year Three-Bean and Artichoke Salad

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

By Sisterlulabell

Bean-Hole Beans
Dinner American

Bean-Hole Beans

5.0

Prep
55 min
Cook
720 min
Total
790 min

Instructions

  1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
  2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
  3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
  4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
  5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Homemade Baked Beans
Side Dish

Homemade Baked Beans

4.4

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
  2. 2 Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
  3. 3 Mix bacon, beans, onions, water, brown sugar, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover the dish with aluminum foil.
  4. 4 Bake in preheated oven until bubbling, 45 minutes.

By mariap430

Ham and Great Northern Bean Soup

Ham and Great Northern Bean Soup

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Remove ham from the bone; cut meat into bite-sized pieces. Reserve the bone.
  2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Add ham; cook and stir until lightly browned, about 4 minutes.
  3. 3 At the same time, melt remaining 1 tablespoon butter in a large saucepan. Add onion, carrots, and garlic; cook and stir until onion is translucent, about 5 minutes.
  4. 4 Pour undrained beans into vegetable mixture. Add ham, reserved ham bone, water, and bay leaves; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes, adding more water if a thinner consistency is desired.
  5. 5 Remove ham bone and bay leaves before serving.

By Christy

Roasted Golden Beet Hummus
Appetizer

Roasted Golden Beet Hummus

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  3. 3 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
  4. 4 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

By lutzflcat

Chili Verde
Dinner

Chili Verde

4.5

Prep
10 min
Cook
510 min
Total
520 min

Instructions

  1. 1 Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
  2. 2 Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
  3. 3 Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

By SASSYLUCKYL

White Chili
Dinner American

White Chili

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
  2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Slow Cooker Northern White Bean
Dinner American

Slow Cooker Northern White Bean

4.6

Prep
15 min
Cook
180 min
Total
675 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse; set aside.
  3. 3 Place neck bones in a slow cooker and pour chicken broth over bones; stir in soul seasoning.
  4. 4 Cook on High until meat falls off the bone, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
  5. 5 Stir beans, onion, vinegar, sugar, and hot sauce into the slow cooker; spread shredded meat over bean mixture.
  6. 6 Cook on Low for 4 to 6 hours or High for 2 to 4 hours.

By Santilia Lovett

Quick and Easy White Chili
Dinner

Quick and Easy White Chili

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
  3. 3 Remove from the heat and stir in Monterey Jack until melted.

By LEMONADE63

Super Easy Chicken Chili
Dinner

Super Easy Chicken Chili

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
  2. 2 Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

By Megs

White Bean Shredded Chicken Chili
Dinner

White Bean Shredded Chicken Chili

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
  2. 2 Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

By Chef BamBam

Sausage & White Bean Soup
Lunch

Sausage & White Bean Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
  2. 2 Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

By Ben S.

Basic Bean Soup
Side Dish American

Basic Bean Soup

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine the beans with the water, cover and let soak overnight.
  2. 2 In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

By Chris Davis

Slow Cooker Baked Beans
Dinner American

Slow Cooker Baked Beans

4.2

Prep
Cook
840 min
Total
840 min

Instructions

  1. 1 The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
  2. 2 In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

By creamcheese5

Popa's Simple White Chili
Dinner

Popa's Simple White Chili

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
  2. 2 Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
  3. 3 Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

By bdweld