Savor the humble Great Northern bean’s versatility in our roundup of 23 delicious recipes! Whether you’re craving a quick weeknight dinner, a hearty comfort food classic, or a fresh seasonal dish, these little white beans are about to become your kitchen’s secret weapon. Get ready to be inspired—your next favorite meal is waiting just a scroll away.
Hearty Great Northern Bean and Ham Soup
Hearty Great Northern Bean and Ham Soup is the ultimate cozy meal for chilly days. You’ll love how simple it is to make a big pot of this comforting soup, packed with tender beans and smoky ham. It’s perfect for a family dinner or to have leftovers ready for the week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 pound dried Great Northern beans
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 pound smoked ham, diced
– 8 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and black pepper to taste
Instructions
1. Rinse 1 pound dried Great Northern beans under cold water and pick out any debris.
2. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat for 1 minute.
3. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot.
4. Cook the vegetables for 8-10 minutes, stirring occasionally, until they soften and the onion turns translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 pound diced smoked ham to the pot and cook for 3-4 minutes to lightly brown it.
7. Pour in 8 cups chicken broth, then add the rinsed beans, 2 bay leaves, and 1 teaspoon dried thyme.
8. Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot.
9. Simmer the soup for 2 hours, stirring every 30 minutes, until the beans are tender.
10. Remove the bay leaves from the soup and discard them.
11. Season the soup with salt and black pepper to taste, starting with 1 teaspoon salt and ½ teaspoon pepper, then adjust as needed.
12. Ladle the soup into bowls and serve hot.
One spoonful reveals a rich, savory broth with perfectly soft beans and chunks of ham. The soup thickens beautifully as it sits, making leftovers even more satisfying the next day. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.
Savory Great Northern Bean and Kale Salad
Zipping through your week and need a quick, hearty meal? You’ve found it. This Savory Great Northern Bean and Kale Salad is packed with protein and flavor, and it comes together in a flash for a satisfying lunch or easy dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans Great Northern beans, rinsed and drained
– 1 large bunch kale, stems removed and leaves chopped
– 1/2 cup diced red onion
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. In a large bowl, combine the rinsed Great Northern beans, chopped kale, diced red onion, crumbled feta cheese, and chopped fresh parsley.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, black pepper, and salt until fully emulsified.
3. Pour the dressing over the bean and kale mixture.
4. Using clean hands or tongs, massage the kale gently for about 2 minutes until it softens and darkens slightly in color—this helps tenderize it and improves the texture.
5. Toss all ingredients thoroughly to ensure everything is evenly coated with the dressing.
6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.
Perfect for meal prep, this salad gets even better as it sits. The kale stays pleasantly chewy, while the beans add a creamy contrast, all tied together with that tangy, herby dressing. Try serving it over grilled chicken or stuffed into a pita for a heartier twist.
Smoky Bacon and Great Northern Bean Casserole
Zesty and comforting, this smoky bacon and Great Northern bean casserole is the cozy weeknight dinner you’ve been craving. You’ll love how the creamy beans soak up all that bacon flavor, and it comes together with minimal fuss—perfect for those chilly evenings when you want something hearty without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 medium yellow onion
– 3 cloves garlic
– 2 (15-ounce) cans Great Northern beans
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
3. Cook the bacon in a large oven-safe skillet over medium heat for 8-10 minutes, stirring occasionally, until crispy and browned.
4. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
5. Dice 1 medium yellow onion and mince 3 cloves of garlic.
6. Add the diced onion to the skillet and cook in the bacon fat over medium heat for 5 minutes, stirring often, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Drain and rinse 2 cans of Great Northern beans, then add them to the skillet along with 1 cup of chicken broth, 1/2 cup of heavy cream, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of black pepper.
9. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally.
10. Stir in the cooked bacon and 1/4 cup of grated Parmesan cheese until well combined.
11. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the top is lightly golden and bubbly.
12. Remove from the oven and let it rest for 5 minutes before serving.
13. Garnish with 2 tablespoons of chopped fresh parsley.
This casserole emerges from the oven with a creamy, velvety texture that clings to every bean, while the smoky bacon and Parmesan create a rich, savory depth. The fresh parsley adds a bright pop of color and freshness that cuts through the richness perfectly. Try serving it over toasted crusty bread or alongside a simple green salad for a complete, satisfying meal that’s sure to become a new favorite.
Great Northern Bean and Vegetable Stew
Brace yourself for a cozy, comforting meal that’s perfect for chilly evenings. This hearty stew is packed with creamy Great Northern beans and tender vegetables, simmered in a savory broth until everything melds together beautifully. You’ll love how simple it is to throw together, and it makes fantastic leftovers too.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 4 cups vegetable broth
– 2 (15-oz) cans Great Northern beans, drained and rinsed
– 1 (14.5-oz) can diced tomatoes, undrained
– 2 cups chopped kale, stems removed
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion, 2 sliced carrots, and 2 diced celery stalks to the pot.
3. Sauté the vegetables for 8–10 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
4. Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary, and cook for 1 minute until fragrant.
5. Pour in 4 cups vegetable broth, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Add 2 cans of drained and rinsed Great Northern beans and 1 can of undrained diced tomatoes.
7. Bring the stew to a boil, then reduce the heat to low and cover the pot.
8. Simmer the stew for 25 minutes, allowing the flavors to develop and the vegetables to become tender.
9. Stir in 2 cups of chopped kale and cook for an additional 5 minutes until the kale is wilted.
10. Season the stew with salt and black pepper to taste, then remove it from the heat.
The stew has a thick, brothy texture with creamy beans and soft vegetables that soak up the savory, herb-infused flavors. Serve it with a slice of crusty bread for dipping, or top it with a sprinkle of grated Parmesan cheese for an extra touch of richness.
Creamy Great Northern Bean and Spinach Dip
Haven’t you ever wanted a warm, comforting dip that’s both healthy and delicious? This creamy Great Northern bean and spinach dip is perfect for game day, parties, or just a cozy night in. You’ll love how easy it is to whip up.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1 cup fresh spinach, chopped
– 1/2 cup vegetable broth
– 1/4 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
2. Add 1 small yellow onion, diced, and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Add 1 (15-ounce) can Great Northern beans, drained and rinsed, and 1 cup fresh spinach, chopped, to the saucepan.
5. Pour in 1/2 cup vegetable broth and bring the mixture to a simmer over medium heat.
6. Reduce heat to low and let it cook for 8 minutes, stirring occasionally, until the spinach wilts and the beans are heated through.
7. Remove the saucepan from heat and let it cool slightly for 2 minutes.
8. Transfer the mixture to a blender or food processor and blend until smooth, about 1 minute.
9. Return the blended mixture to the saucepan over low heat.
10. Stir in 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika until well combined.
11. Cook for 2 more minutes, stirring constantly, until everything is heated through and creamy.
For a silky texture, blend the beans while they’re still warm—this helps them puree more easily. Feel free to swap the spinach for kale if you prefer a heartier green, and adjust the smoked paprika to your liking for a smokier kick. This dip is wonderfully creamy with a subtle earthy flavor from the beans and spinach, making it a hit with pita chips, veggie sticks, or even as a spread on toast.
Spicy Great Northern Bean and Chorizo Chili
Tired of the same old chili? This spicy great northern bean and chorizo version is a game-changer—it’s hearty, packed with flavor, and comes together in one pot for an easy weeknight dinner. You’ll love the smoky kick from the chorizo and the creamy beans that soak up all the spices.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb Mexican chorizo, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 2 (15 oz) cans great northern beans, drained and rinsed
– 1/2 tsp salt
– 1/4 tsp black pepper
– Optional: sour cream, shredded cheese, cilantro for serving
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb Mexican chorizo, breaking it up with a spoon, and cook until browned and crumbly, about 8-10 minutes.
3. Add 1 medium diced yellow onion and cook until softened, about 5 minutes, stirring occasionally.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, toasting the spices for 30 seconds to enhance their flavor.
6. Pour in 1 (28 oz) can crushed tomatoes and 2 cups vegetable broth, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes to thicken slightly.
8. Stir in 2 (15 oz) cans drained and rinsed great northern beans, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Simmer for an additional 10 minutes until the beans are heated through and the chili has thickened to your liking.
10. Remove from heat and let sit for 5 minutes before serving to allow flavors to meld.
Beans become tender and creamy, balancing the spicy, smoky chorizo perfectly. Serve it topped with a dollop of sour cream and fresh cilantro for a cool contrast, or spoon it over cornbread for a comforting meal.
Tangy Lemon Herb Great Northern Bean Salad
Wondering what to bring to that summer potluck or need a quick lunch that won’t weigh you down? This zesty bean salad is your answer. It’s packed with bright lemon, fresh herbs, and creamy Great Northern beans for a dish that’s as satisfying as it is simple to throw together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (15-ounce) cans Great Northern beans, rinsed and drained
– 1/2 cup finely chopped red onion
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/3 cup extra virgin olive oil
– 1/4 cup fresh lemon juice
– 1 tablespoon Dijon mustard
– 1 teaspoon honey
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Place the rinsed and drained Great Northern beans in a large mixing bowl.
2. Add the finely chopped red onion, chopped fresh parsley, and chopped fresh dill to the bowl with the beans.
3. In a separate small bowl or liquid measuring cup, whisk together the extra virgin olive oil and fresh lemon juice for 30 seconds until fully combined. Tip: Whisking vigorously helps create a smooth, emulsified dressing.
4. Whisk the Dijon mustard, honey, kosher salt, and black pepper into the olive oil and lemon juice mixture until completely smooth.
5. Pour the dressing over the bean and herb mixture in the large bowl.
6. Using a large spoon or spatula, gently toss all ingredients together until every bean and piece of herb is evenly coated with the dressing. Tip: Fold gently to avoid crushing the tender beans.
7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Tip: This resting time softens the raw onion’s bite and lets the beans absorb the dressing.
8. Give the salad one final gentle toss before serving.
Dig into a bowl that’s wonderfully creamy from the beans, with a perfect crunch from the onion and a vibrant, tangy punch from the lemon-herb dressing. Serve it over a bed of crisp greens for a light meal, or scoop it into lettuce cups for a fun, handheld appetizer at your next gathering.
Slow Cooker Great Northern Bean and Sausage Stew
Mmm, picture this: a chilly evening, you’re craving something hearty and comforting, but you don’t want to spend hours in the kitchen. That’s where this cozy stew comes in—it’s all about letting your slow cooker do the heavy lifting while you relax.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound smoked sausage, sliced into 1/2-inch rounds
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced into 1/4-inch rounds
– 2 stalks celery, sliced into 1/4-inch pieces
– 2 (15-ounce) cans Great Northern beans, drained and rinsed
– 4 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 2 bay leaves
– 1/4 cup chopped fresh parsley
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced sausage to the skillet and cook until browned on both sides, about 5–7 minutes, stirring occasionally. Tip: Browning the sausage first adds a deeper flavor to the stew.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving any drippings in the skillet.
4. Add the diced onion to the same skillet and cook over medium heat until softened and translucent, about 5 minutes, stirring frequently.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Transfer the onion and garlic mixture to the slow cooker.
7. Add the sliced carrots, sliced celery, drained Great Northern beans, chicken broth, diced tomatoes with their juices, dried thyme, smoked paprika, black pepper, and bay leaves to the slow cooker.
8. Stir all ingredients in the slow cooker until well combined.
9. Cover the slow cooker with its lid and cook on low heat for 6 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
10. After 6 hours, remove and discard the bay leaves.
11. Stir in the chopped fresh parsley. Tip: Adding parsley at the end preserves its bright color and fresh flavor.
12. Ladle the stew into bowls and serve immediately. So, you’ll love how the beans turn creamy and tender, soaking up all the smoky sausage and savory broth. Serve it with a slice of crusty bread for dipping, or spoon it over a bed of rice for a heartier meal—it’s the kind of dish that just gets better as leftovers.
Great Northern Bean and Roasted Garlic Hummus
Unexpectedly creamy and packed with flavor, this hummus is a game-changer for your snack routine. You’ll love how the roasted garlic adds a mellow sweetness that balances perfectly with the earthy Great Northern beans. It’s so simple to whip up, you’ll wonder why you ever bought store-bought.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 head garlic
– 1 tablespoon olive oil
– 2 (15-ounce) cans Great Northern beans, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1/4 cup water
– 2 tablespoons olive oil (for garnish)
– 1/4 teaspoon smoked paprika (for garnish)
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the exposed garlic cloves.
4. Wrap the garlic head tightly in aluminum foil.
5. Roast the wrapped garlic in the preheated oven for 40 minutes, or until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool until it’s safe to handle.
7. Squeeze the roasted garlic cloves out of their skins into a food processor.
8. Add the drained and rinsed Great Northern beans to the food processor.
9. Add the tahini, fresh lemon juice, salt, and ground black pepper to the food processor.
10. Process the mixture on high speed until it’s mostly smooth, about 1 minute.
11. With the food processor running, slowly pour in the water through the feed tube until the hummus reaches your desired creamy consistency.
12. Transfer the hummus to a serving bowl.
13. Drizzle 2 tablespoons of olive oil over the top of the hummus.
14. Sprinkle 1/4 teaspoon of smoked paprika over the olive oil garnish.
Just creamy enough to scoop with veggies or pita, this hummus has a rich, nutty flavor from the beans and a subtle sweetness from the garlic. Try spreading it on sandwiches or using it as a dip for roasted potatoes—it’s versatile enough for any occasion.
Herbed Chicken and Great Northern Bean Skillet
Venturing into a cozy, one-pan meal? This herbed chicken and Great Northern bean skillet is your answer—it’s hearty, flavorful, and perfect for a busy weeknight. You’ll love how the herbs and beans come together with tender chicken in just one skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 (15 oz) cans Great Northern beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces in a single layer and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Transfer the chicken to a plate and set aside.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
5. Add the diced onion and cook for 4–5 minutes, stirring frequently, until softened and translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the drained Great Northern beans, chicken broth, dried thyme, dried rosemary, salt, and black pepper to the skillet. Tip: Rinsing the beans removes excess sodium for better flavor control.
8. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 10 minutes, stirring occasionally, until the beans are heated through and the liquid has slightly thickened.
9. Return the cooked chicken to the skillet and stir to combine with the bean mixture.
10. Cook for an additional 3–5 minutes over low heat until everything is warmed through. Tip: Let it rest for 2 minutes off the heat to allow flavors to meld.
11. Stir in the chopped fresh parsley just before serving.
Looking at this skillet, you’ll notice the creamy beans mingling with the juicy chicken, all infused with aromatic herbs. The texture is satisfyingly hearty without being heavy, making it ideal for scooping over rice or pairing with crusty bread to soak up the savory broth.
Mediterranean Great Northern Bean and Tuna Salad
Sometimes you just need a quick, healthy meal that doesn’t skimp on flavor. This Mediterranean Great Northern Bean and Tuna Salad is exactly that—a protein-packed, zesty dish you can whip up in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (15-ounce) cans Great Northern beans, drained and rinsed
– 2 (5-ounce) cans tuna in water, drained
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large mixing bowl, combine the drained Great Northern beans and drained tuna, flaking the tuna with a fork as you add it.
2. Add the halved cherry tomatoes, halved Kalamata olives, and finely chopped red onion to the bowl.
3. Sprinkle in the chopped fresh parsley, dried oregano, salt, and black pepper.
4. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and lemon juice until well blended.
5. Pour the dressing over the bean and tuna mixture in the large bowl.
6. Gently toss all the ingredients together until everything is evenly coated with the dressing.
7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
8. Taste and adjust seasoning if needed, but avoid over-mixing to keep the beans intact.
9. Serve immediately or refrigerate in an airtight container for up to 2 days.
But the real magic is in the texture—creamy beans, flaky tuna, and juicy tomatoes all come together with a tangy, herbaceous kick. Try scooping it onto toasted pita or over a bed of greens for a fresh twist.
Baked Great Northern Bean and Cheese Enchiladas
Tired of the same old dinner routine? These baked great northern bean and cheese enchiladas are here to save your weeknight. You get creamy beans, melty cheese, and a flavorful sauce all wrapped up in a cozy, comforting dish that’s surprisingly simple to make.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can great northern beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 1 (10-ounce) can red enchilada sauce
– 6 (8-inch) flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add 2 cloves minced garlic and cook for 1 minute, just until fragrant.
5. Stir in 1 can drained and rinsed great northern beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Cook for 2 minutes to warm through, then remove from heat. Tip: Rinsing the beans removes excess sodium and helps the filling hold together better.
6. Pour 1/2 cup of the 10-ounce can red enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
7. Spoon about 1/3 cup of the bean mixture down the center of each of the 6 flour tortillas.
8. Top each with a generous sprinkle of the 2 cups shredded Monterey Jack cheese, reserving about 1/2 cup for the top.
9. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish.
10. Pour the remaining enchilada sauce evenly over the rolled tortillas.
11. Sprinkle the reserved 1/2 cup shredded Monterey Jack cheese over the top.
12. Cover the dish with aluminum foil and bake at 375°F for 20 minutes.
13. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly browned. Tip: Baking covered first ensures the tortillas steam and soften without drying out.
14. Let the enchiladas rest for 5 minutes after removing from the oven. Tip: This resting time allows the filling to set, making them easier to serve without falling apart.
15. Garnish with 1/4 cup chopped fresh cilantro before serving.
Enjoy these enchiladas fresh from the oven—the tortillas are tender, the beans are creamy, and the cheese is perfectly gooey. They’re fantastic with a dollop of sour cream or a side of Mexican rice for a complete, satisfying meal.
Conclusion
Ultimately, this collection proves Great Northern beans are a versatile, budget-friendly staple for any home cook. We hope you’re inspired to try a few recipes and find a new family favorite! Don’t forget to leave a comment telling us which dish you loved most and share this roundup on Pinterest to spread the bean love. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
