Here’s my quick game plan before we get cooking:
- What I used (brands, tools)
- Four real recipes I made this month
- What went right, and what didn’t
- A quick verdict: should you make these?
First, what I used
I’m Kayla, and I cooked Great Northern beans three ways this month. I used a 1 lb bag of Camellia dried beans for weekend cooking. I also kept Goya canned beans in the pantry for fast nights. I tried them in a Dutch oven, a slow cooker, and my Instant Pot. Same bean, different mood.
They’re mild, creamy, and cheap. They soak up flavor like a sponge. They don’t shout. They hum. For even more dinner inspiration, I keep this huge roster of Great Northern bean recipes from Allrecipes bookmarked—super handy when the fridge looks bare.
If you want to taste restaurant-level comfort, the white bean dishes at Bistro Le Clochard prove these humble legumes can be truly elegant.
For an even deeper dive into texture tricks and seasonings, Bistro Le Clochard’s own Great Northern beans recipe review echoes many of my hard-won lessons (and a few surprises).
Tiny warning: overcook them and they can go mushy. Been there. I’ll tell you where I messed up.
Recipe 1: Slow Cooker Ham & Bean Soup (Snow Day Special)
This was comfort in a bowl. I used a leftover ham bone from Sunday dinner and let the pot do the work while I folded laundry and, well, ignored laundry.
What I used:
- 1 lb dried Great Northern beans (Camellia)
- Ham bone or 2 cups diced ham
- 1 onion, 2 carrots, 2 celery sticks
- 2 cloves garlic
- 1 bay leaf
- 7–8 cups water or low-sodium broth
- Black pepper
How I did it:
- I soaked the beans overnight in cold water with 1 tablespoon salt. Rinse before cooking.
- I put everything in the slow cooker on low for 7–8 hours.
- I pulled out the bone, picked off the meat, and put it back in.
- I tasted. Then I added salt at the end. Ham is salty, so go slow.
Taste test: creamy, smoky, and a little sweet from the carrots. My kid asked for seconds with cornbread. That never happens with soup. Win.
What went wrong once: I didn’t soak. The beans took forever and the skins split. Still tasty, just not as pretty.
Time check: hands-off. Set it and forget it. If you ever want to ditch the ham and keep it plant-based, it would slot nicely beside these crave-worthy vegan crockpot recipes I’ve been working through.
Recipe 2: 20-Min Skillet Beans with Kale, Lemon, and Parm (Weeknight Lifesaver)
This is my “I’m tired but I want real food” dish. I made it with canned Goya beans on a Wednesday when traffic was a mess.
What I used:
- 2 cans Great Northern beans, drained and rinsed
- 3 cups chopped kale (or spinach)
- 1 can diced tomatoes (fire-roasted if you’ve got it)
- 2 cloves garlic, sliced
- Olive oil, red pepper flakes
- 1 lemon
- Grated Parmesan
How I did it:
- I warmed oil, garlic, and a pinch of red pepper in a skillet.
- I added the tomatoes and simmered for 3–4 minutes.
- I stirred in the beans and kale. I cooked until the kale softened.
- I turned off the heat and squeezed in lemon. I showered it with Parm.
Taste test: bright, cozy, a little tangy. The lemon wakes it up. The beans stay tender and creamy. I ate it with toast. Felt like a café lunch at home. When I’m out of fresh greens, this handy frozen green bean recipe line-up has saved me from dinner despair more than once.
Tiny con: kale stems can be chewy. I strip the leaves. Or I just use spinach when I’m cranky.
Recipe 3: Creamy White Bean Chicken Chili (Instant Pot)
My family loved this one. It’s mild but not boring. It’s also a meal prep hero. Tastes even better the next day.
What I used:
- 2 cans Great Northern beans, drained
- 1 lb chicken thighs (or rotisserie chicken)
- 1 small onion, chopped
- 1 can diced green chiles
- 1 teaspoon cumin + 1 teaspoon oregano + 1/2 teaspoon coriander
- 3 cups chicken broth
- Salt and pepper
- Toppings: lime, cilantro, crushed tortilla chips, sour cream
How I did it:
- I sautéed the onion with a little oil right in the pot.
- I added spices, chiles, beans, broth, and chicken.
- I cooked on high pressure for 12 minutes; quick release.
- I shredded the chicken. I mashed a cup of beans and stirred them in to thicken.
Taste test: creamy without cream. Cozy, gentle heat. Lime on top took it from good to great.
Note: it thickens in the fridge. I add a splash of broth when I reheat.
Recipe 4: Beans on Toast with a Chili-Crisp Egg (Saturday Treat)
Sounds odd. Tastes amazing. I made this after a run when I needed protein fast.
What I used:
- 1 can Great Northern beans, drained
- 1 tablespoon butter
- 1 clove garlic, minced
- A pinch of salt and pepper
- 2 slices sourdough
- 1 egg
- Chili crisp or hot sauce
- Lemon zest (optional, but I like it)
How I did it:
- I warmed the beans with butter and garlic until creamy. I smashed a few with a spoon.
- I toasted the bread.
- I fried an egg in the same pan.
- I piled beans on toast, egg on top, and spooned on chili crisp. A bit of lemon zest too.
Taste test: rich, silky beans against crunchy toast. The egg pops. Chili crisp gives heat. It’s breakfast, lunch, and a mood.
Real Talk: What I Messed Up
- Hard boil = busted skins. A gentle simmer is key. Bubbles should look lazy.
- Acid too soon made beans tough. Vinegar or lemon? Add at the end.
- Gas is real. Soaking in salted water helped. Rinsing canned beans helped too. A bay leaf or a small piece of kombu in the pot also helped me.
Fix for a scorched pot: pour in water, bring to a simmer, and scrape gently with a wooden spoon. Don’t scrape black bits into the soup. Just save what you can.
How They Stack Up: Great Northern vs. Other Whites
- Great Northern: mild, creamy, hold shape pretty well. My pick for soups and skillets.
- Cannellini: larger, silkier. Great for Italian dishes.
- Navy: smaller, go creamy fast. Good for baked beans or bean mash.
If you want a bean that plays nice with others, Great Northern’s your friend.
Budget and Pantry Notes
- My Camellia 1 lb bag was a little over two bucks at Kroger. That made a big pot—about 8 cups cooked. Lots of meals.
- Goya canned beans were under a dollar a can at my store. Two cans can feed four if you add greens and bread.
- Salt soak: 1 tablespoon salt per quart of water. Rinse before cooking.
- Instant Pot guide for dried beans (unsoaked): 35–40 minutes, natural release 15 minutes. I test one bean, then season.
For bulk buying on the cheap—whether it’s a 25-pound sack of dried beans or a barely-used Dutch oven—I sometimes sift through OneBackPage classifieds because local sellers there often list surplus pantry goods and kitchen gear at clearance-level prices that beat most supermarkets.
If you’re in southeastern Wisconsin and want that same no-fuss approach to local listings, check out Skip the Games Waukesha — the platform trims away spammy distractions so you can zoom straight to legit deals, saving precious minutes you’d rather spend stirring a simmering pot than scrolling endless ads.
If you’re still wrapping your head around stovetop versus pressure-cooker timing, this step-by-step guide to cooking Great Northern beans from The Big Man’s World breaks down soak times, ratios, and flavor boosters in plain English.
Little trick: a splash of lemon or sherry vinegar at the end makes the flavor pop. I do this almost every time.
The Verdict
I’m giving Great Northern beans for these recipes a solid 4.5 out of 5.
What I loved:
- Gentle taste that fits many flavors