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White Bean Dip with Pine Nuts
Appetizer Italian

White Bean Dip with Pine Nuts

4.1

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
  2. 2 Refrigerate at least 2 hours or overnight to blend the flavors before serving.

By KellyCo

Italian Sausage Soup
Dinner Italian

Italian Sausage Soup

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.
  3. 3 Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.
  4. 4 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.
  5. 5 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.
  6. 6 Stir until warmed through. Serve and enjoy!

By Karen Marshall

Pasta Fagioli Soup with Bacon
Dinner Italian

Pasta Fagioli Soup with Bacon

4.6

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Combine tomatoes, chicken broth, beans, water, spinach, tomato sauce, crumbled bacon, garlic, parsley, salt, garlic powder, pepper, and basil in a large stockpot. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes.
  2. 2 Add pasta and cook, uncovered, until pasta is tender yet firm to the bite, about 10 minutes.
  3. 3 Ladle soup into individual bowls. Sprinkle with Romano cheese to serve.

By ANGCHICK

Green Minestrone
Lunch Italian

Green Minestrone

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
  2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
  3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

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

Bean and Butternut Squash Soup
Dinner

Bean and Butternut Squash Soup

4.9

Prep
15 min
Cook
90 min
Total
585 min

Instructions

  1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. 2 Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
  3. 3 Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
  4. 4 Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
  5. 5 Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

By Mo Hanan