Simple Stovetop Great Northern Beans

Great Northern beans boast a thin skin and tender texture, making them ideal for delicate dishes. They retain their shape and offer a subtle, delicate flavor, perfect for minestrone soup, chicken chili, cassoulets, and lighter baked dishes where their texture and taste can shine without dominating the overall dish.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 6 Servings

Calories: 51 kcal per serving

Ingredients

1 lb - dry Great Northern beans
1 - onion
2 - carrots
2 stalks - celery
1 - bay leaf
1 tsp - red pepper flakes
8 cups - water or broth
Salt
1 head - garlic

Instructions

Soak the Beans - Rinse the dry Great Northern beans under cold water. Place them in a Dutch oven, cover with fresh water, and let them soak overnight at room temperature.
Drain and Rinse - The next day, drain and rinse the soaked beans, then return them to the pot.
Prepare the Vegetables - Trim the celery stalks, peel the carrots, and slice the onion in half. Cut the top off the head of garlic to expose the cloves.
Cook the Beans - Add the beans, broth (or water), onion, carrots, celery stalks, bay leaf, and garlic to the pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
Season and Simmer - Stir in the red pepper flakes and a pinch of salt. Let the beans cook slowly until they become tender and creamy, about 60-70 minutes.
Finish and Serve - Remove and discard the onion, carrots, celery, bay leaf, and garlic before serving. Taste and adjust seasoning if needed.
Enjoy these beans on their own, as a side dish, or as a base for soups and stews!

Nutrition