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The best great northern beans in a bowl with brown rice.
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The Best Great Northern Beans Recipe

These Great Northern Beans cook up creamy and deeply flavored. With a flavor base of trinity and (optional) bacon fat and lots of Cajun-inspired spices, I think you'll agree this really is the best Great Northern Bean recipe, whether you make it vegetarian, vegan, or meaty. And made with Cajun flavors, call them cousins to red beans & rice: white beans and rice!
Course Side Dishes
Cuisine Creole
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 425kcal
Author Jennifer Field

Equipment

Ingredients

  • 4 oz bacon chopped and cooked
  • 2 Tablespoons bacon fat
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2-3 teaspoons Cajun seasoning I used Tony Chachere's
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • ¼ to ½ teaspoon cayenne pepper
  • 2 bay leaves
  • 2 tablespoons (12g) veggie bouillon (I used Better than Bouillon)
  • 1 pound dried white beans
  • 7 cups water if you don't presoak your beans. Use 4 cups for pre-soaked beans
  • salt and pepper to taste
  • Cooked rice for serving

Instructions

Stove-Top Dutch Oven Directions

  • Cook the bacon, drain, and reserve.
  • Pour off all but 2 Tablespoons of bacon fat and cook the onions, celery, and red bell peppers over medium heat until softened, about 5 minutes.
  • Add the garlic and cook a couple of minutes more.
  • Stir in the spices and herbs and cook another 2 minutes.
  • Rinse and drain the beans and add them to the pot along with the bouillon and water.
  • Bring to a boil and then reduce the heat to keep it at a simmer until the beans are cooked through and creamy, about 3 hours. (See Notes)
  • Stir in the bacon and heat through.
  • Taste and adjust the seasonings as necessary, adding salt, pepper and/or more of the other spices if you think it needs it.
  • Serve over rice.

  • SERVING SUGGESTION
  • Add your favorite hot sauce and some grated pepper jack cheese. Serve with crusty bread.

Notes

Slow Cooker Directions

  1. Pre-soak your beans in cold water for 8 hours. Drain.
  2. Cook the bacon in a soup pot. Use oil to keep this recipe vegan.
  3. Drain the bacon and pour off all but 2 Tablespoons of bacon fat.
  4. Add the vegetables and saute for 5 minutes.
  5. Add garlic, and saute for 2 minutes more.
  6. Transfer to the slow cooker and add the rest of the ingredients except the salt and pepper, but use only 3 cups (700ml) water. Cook on low for 8 to 10 hours.
  7. Remove the bay leaves.
  8. Stir in the reserved bacon, if using.
  9. Taste and add salt and pepper to your liking. Serve over rice.

Instant Pot Directions

  1. Soak the beans in cold water for 8 hours. Drain.
  2. Set your Instant Pot to saute.
  3. Cook the bacon until crisp. Set aside and pour off all but 2 Tablespoons bacon fat. (Skip this step to keep it vegetarian and use 2 Tablespoons of your favorite cooking oil.)
  4. Cook the trinity on saute for 5 minutes. Add the garlic and cook for 2 more minutes.
  5. Add all the spices, the drained beans, and 4 cups of water.
  6. Clamp the lid onto your Instant Pot, making sure it is set to "Sealing."
  7. Cook on high pressure for 8 minutes.
  8. Allow for natural pressure release, then remove the lid.
  9. Check to make sure beans are soft and creamy. If not, clamp the lid back on and cook on high for an additional 2-3 minutes, also with natural pressure release.
  10. Once the beans are tender, taste and adjust seasonings.
  11. If the bean liquid is runnier than you'd like, mash some of the beans against the side of the pot and turn the Instant Pot to saute to reduce the liquid until it's a bit thicker.
  12. Stir in the bacon, if using, and serve over rice.

Nutrition Information for Vegetarian Great Northern Beans (No bacon and using vegetable oil)

Calories: 322 Total Fat: 5.6g Cholesterol: 0g

To Store

Leftovers will be good in the fridge for up to 7 days. Reheat thoroughly either on the stovetop or in the microwave. For food safety, reheat to at least 165F for at least 15 seconds.

To Freeze

Beans and rice freeze really well. Put leftover rice and the beans in separate zip-top freezer bags, being sure to press out as much air as you can before sealing. Store in the freezer for up to two months.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 53.2g | Protein: 24.8g | Fat: 13.5g | Saturated Fat: 3.8g | Polyunsaturated Fat: 9g | Cholesterol: 21mg | Sodium: 1199mg | Fiber: 16.3g | Sugar: 3.6g