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Great Northern Beans

Creamy, tender great northern beans simmered with aromatic vegetables, herbs, and broth for a comforting, budget-friendly side dish or meal base.
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Prep Time 8 hours 10 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound dried great northern beans about 2 1/2 cups
  • 8 cups cold water for soaking
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 teaspoons salt divided (adjust to taste)
  • 1 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 4 cups fresh water for cooking

Equipment

  • Large pot (6 to 8 quarts)
  • Colander or strainer
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Spread the dried beans on a plate, remove debris, then rinse thoroughly in a colander.
  2. Place beans in a large pot, cover with 8 cups cold water, cover, and soak at room temperature for 8–12 hours.
  3. Drain and rinse soaked beans; set aside. Dice onion and carrots and mince garlic.
  4. Heat olive oil in the large pot over medium heat for 1 minute. Add onion and carrots; sauté for 5 minutes until softened.
  5. Stir in minced garlic, thyme, oregano, bay leaves, 1 teaspoon salt, and black pepper; cook 30 seconds until fragrant.
  6. Add drained beans, broth, and 4 cups fresh water. Stir, increase heat to medium-high, and bring to a boil (about 8–10 minutes).
  7. Reduce heat to low and simmer uncovered for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until beans are tender.
  8. Taste, add remaining salt or additional seasoning as needed, remove bay leaves, and serve with some of the cooking liquid for extra creaminess.

Notes

Save the flavorful cooking liquid (bean liquor) to keep beans moist during storage or to enrich soups and stews.