Type what you have

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
• 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
• 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
• 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
• ham hock
• water
• celery
• onion
• carrot
• garlic
• thyme
• black pepper
• bay leaf

Instructions

1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and transfer beans to a large stockpot.
2. 2 Add ham hocks, 5 cups water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf to beans in the stockpot; bring to a boil. Reduce heat to medium-low and simmer until ham falls off the bones, about 2 hours.
3. 3 Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

By BIGLERMOM

Ingredients

• ✓ great northern bean
• turkey sausage
• carrot
• onion
• celery
• garlic
• chicken broth
• tomato
• cabbage
• italian seasoning

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
2. 2 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.

By mkhurt

Ingredients

• ✓ great northern bean
• fava bean
• kalamata olive
• cucumber
• carrot
• sweet onion
• parsley
• lemon juice
• olive oil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
2. 2 Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
3. 3 Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

By Julie Galatocky

Ingredients

• ✓ great northern bean
• olive oil
• onion
• chicken breast
• tomato
• green chile
• corn kernel
• chicken broth
• enchilada sauce
• cream cheese
• monterey jack cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

Ingredients

• ✓ great northern bean
• ham
• ham bone
• tomato sauce
• onion
• celery
• bouquet garni
• parsley
• baking soda
• salt
• black pepper
• water
• potato
• carrot

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
3. 3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

By Steve A

Ingredients

• ✓ great northern bean
• olive oil
• onion
• garlic
• green bean
• pea
• zucchini
• vegetable broth
• rosemary
• ditalini pasta
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

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.

Ingredients

• ✓ great northern bean
• black pepper
• salt
• vegetable soup mix
• chicken broth
• onion
• andouille sausage
• salt
• garlic powder
• creole seasoning
• sugar
• olive oil
• turnip green
• black bean
• water
• tomato
• chicken broth
• butternut squash

Instructions

1. 1 Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
2. 2 Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
3. 3 Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

By Jonathan Batchelor

Ingredients

• ✓ great northern bean
• olive oil
• turkey bacon
• onion
• chicken thigh
• smoked sausage
• garlic
• thyme
• bay leaf
• black pepper
• tomato paste
• tomato
• parsley

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

Ingredients

• ✓ great northern bean
• clove
• onion
• garlic
• bay leaf
• thyme
• rosemary
• water
• bacon
• celery
• carrot
• onion
• salt
• olive oil
• sausage
• duck leg confit
• salt
• black pepper
• herbes de provence
• tomato
• butter
• garlic
• panko bread crumb
• parsley
• salt
• black pepper
• olive oil

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

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
• 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
• 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