Type what you have

Ingredients

• ✓ great northern bean
• water
• ham hock
• salt
• black pepper
• carrot
• potato
• celery
• onion
• bay leaf
• peppercorn
• vegetable oil
• garlic
• all-purpose flour
• paprika

Instructions

1. 1 Soak beans in plenty of cold water overnight. Drain.
2. 2 Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
3. 3 Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
4. 4 Remove ham hock and cut off meat from the bone. Return to the soup.
5. 5 Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.

By Katrina Pescador

Ingredients

• ✓ great northern bean

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

Ingredients

• ✓ great northern bean
• salsa
• pepperjack cheese
• white meat chicken

Instructions

1. 1 Combine great Northern beans, salsa, pepper Jack cheese, and chicken in a slow cooker; mix well. Cover the slow cooker.
2. 2 Cook on Low until cheese has completely melted into chili and flavors have combined, 4 to 5 hours.

By NBLANZY

Ingredients

• ✓ great northern bean
• sour cream
• lemon juice
• olive oil
• cumin
• salt
• black pepper

Instructions

1. 1 Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.

By Gina Izzy Shores

Ingredients

• ✓ great northern bean
• garlic
• cumin
• lime juice
• salt
• olive oil

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

Ingredients

• ✓ great northern bean
• water
• onion
• ham
• cream of mushroom soup
• processed cheese food

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

Ingredients

• ✓ great northern bean
• russet potato
• avocado
• yellow mustard
• nutritional yeast
• lemon juice
• salt
• celery
• onion

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

Ingredients

• ✓ great northern bean
• chicken broth
• chicken breast
• salsa verde
• rice mix
• white cheddar sauce
• chili powder
• cumin
• garlic powder

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

Ingredients

• ✓ great northern bean
• water
• bacon
• carrot
• celery
• onion
• potato
• italian seasoning
• black pepper
• chicken broth
• milk

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

Ingredients

• ✓ great northern bean
• tomato
• green chili
• chicken
• chicken broth
• taco seasoning
• cayenne pepper
• cumin
• oregano
• marjoram
• garlic

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

Ingredients

• ✓ great northern bean
• ground beef
• onion
• tomato
• beef broth
• mixed vegetable
• oregano
• beef rice side

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

Ingredients

• ✓ great northern bean
• chickpea
• black-eyed pea
• artichoke heart
• green onion
• tomato
• garlic
• olive oil
• balsamic vinegar
• parsley
• oregano
• black pepper

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

Ingredients

• ✓ great northern bean
• salt pork
• onion
• molasses
• black pepper
• hot mustard
• butter

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

Ingredients

• ✓ great northern bean
• bacon
• onion
• water
• brown sugar
• ketchup
• molasses
• vinegar
• mustard
• salt
• garlic powder

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

Ingredients

• ✓ great northern bean
• ham
• butter
• onion
• carrot
• garlic
• water
• bay leaf
• salt
• black pepper

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

Ingredients

• ✓ great northern bean
• golden beet
• olive oil
• tahini
• lemon juice
• balsamic vinegar
• cumin
• turmeric
• salt
• garlic

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

Ingredients

• ✓ great northern bean
• worcestershire sauce
• garlic pepper
• pork picnic roast
• onion
• green chile pepper
• chicken broth
• green salsa

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

Ingredients

• ✓ great northern bean
• ground turkey
• salsa
• corn kernel
• water
• pepper jack cheese

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

Ingredients

• ✓ great northern bean
• neck bone
• chicken broth
• soul seasoning
• onion
• white vinegar
• white sugar
• hot sauce

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

Ingredients

• ✓ great northern bean
• ground pork
• olive oil
• onion
• garlic
• green chile
• cumin
• oregano
• chicken broth
• monterey jack cheese

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

Ingredients

• ✓ great northern bean
• olive oil
• onion
• chicken broth
• green chile pepper
• chicken
• cumin
• chili powder
• cayenne pepper
• sour cream
• monterey jack cheese

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

Ingredients

• ✓ great northern bean
• olive oil
• onion
• garlic
• cumin
• chicken broth
• chicken
• green chile
• oregano
• salt
• cayenne pepper

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

Ingredients

• ✓ great northern bean
• olive oil
• sausage
• prosciutto ham
• onion
• carrot
• celery
• thyme
• white bean
• chicken broth

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.

Ingredients

• ✓ great northern bean
• water
• carrot
• onion
• ham
• ketchup
• salt
• pepper

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

Ingredients

• ✓ great northern bean
• water
• salt pork
• onion
• molasses
• brown sugar
• mustard
• black pepper

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

Ingredients

• ✓ great northern bean
• ground turkey
• chicken base
• water
• green enchilada sauce
• green chile
• onion
• garlic
• cumin
• oregano
• cilantro
• onion

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

Ingredients

• ✓ great northern bean
• vegetable oil
• onion
• garlic
• bay leaf
• water
• chicken bouillon
• butternut squash
• carrot
• celery
• salt
• black pepper
• white pepper
• ginger
• allspice
• chicken sausage

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

Ingredients

• ✓ great northern bean
• ground beef
• green pepper
• onion
• chili powder
• black pepper
• tomato juice
• kidney bean
• cheddar cheese
• sour cream
• green onion
• tomato

Instructions

1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
2. 2 Add tomato juice and beans and heat through.
3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ great northern bean
• black bean
• red kidney bean
• tomato
• green chile pepper
• feta cheese
• red onion
• greek seasoning
• garlic powder
• olive oil
• balsamic vinegar
• honey mustard
• worcestershire sauce

Instructions

1. 1 Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
2. 2 Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

By MICAHGIBSON

Ingredients

• ✓ great northern bean
• chicken breast
• water
• green bell pepper
• celery
• onion
• garlic
• seasoned salt
• oregano
• salsa
• green chile pepper
• cream cheese
• monterey jack cheese

Instructions

1. 1 Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
2. 2 Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

By Ginger