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Great Northern beans

Explore 11 recipes, 1 video, and more

Gigante Beans

Time:2 hours 45 mins
Ingredients
  • 3/4 cup dried gigante beans
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice (3/4 cup)
  • 1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
  • 1 large stalk celery, cut into 1/4-inch dice
  • 1 large garlic clove, chopped
  • 3/4 teaspoon anise seed
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons grated lemon zest, (from 1 lemon)
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 cup parsley, chopped
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New Orleans Red Fish Couvillion

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Sausage and Bean Casserole

Time:1 hour 15 mins
Ingredients
  • 12 slices white sandwich bread
  • Coarse salt and ground pepper
  • 2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • 1/2 cup tomato paste
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup dry red wine
  • 1 teaspoon dried thyme
  • 4 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained
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Barbecue "Baked" Beans

Other Ideas:
Navy beans, Side dishes
Ingredients
  • 1 pound dried navy beans, or great Northern beans
  • 4 ounces salt pork, or thick-cut bacon
  • 1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
  • 1 clove garlic, minced
  • 3 cups tomato juice
  • 1/4 cup tomato paste
  • 3 tablespoons unsulfured molasses
  • 3/4 cup packed dark-brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow or Dijon mustard
  • 3/4 teaspoon ground turmeric
  • 10 dashes hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper
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Stewed White Beans with Tomatoes and Rosemary

Ingredients
  • 1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained
  • 1 onion, 1 half finely chopped (1/2 cup)
  • 1 carrot, cut crosswise into thirds
  • 1 celery stalk, cut crosswise into thirds
  • 1 dried bay leaf
  • 1 can (28 ounces) whole plum tomatoes, with juice
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 1/8 teaspoon red-pepper flakes
  • 1 sprig rosemary
  • Coarse salt and freshly ground pepper
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Blue Smoke's Baked Beans

Ingredients
  • 1/2 pound dried cranberry beans
  • 5 ounces bacon, diced
  • 1 1/2 ounces guanciale (cured pork jowl), diced
  • 1/2 pound dried pinto beans
  • 1 medium onion, finely chopped
  • 1/4 pound dried navy beans
  • 1/4 pound dried northern beans
  • 1 green bell pepper, finely chopped
  • 4 medium carrots, cut into 1-inch lengths
  • 1 jalapeno pepper, finely chopped
  • 4 medium stalks celery, cut into 1-inch lengths
  • 1 3/4 cups ketchup
  • 1 1/2 cups bean-cooking liquid
  • 2 small onions, halved
  • 1/2 cup dark-brown sugar
  • 4 dried bay leaves
  • 2 1/2 tablespoons Magic Dust
  • 8 sprigs fresh flat-leaf parsley
  • 1 1/2 tablespoons white wine vinegar (with chili pepper)
  • 4 teaspoons coarse salt
  • 1 tablespoon molasses
  • 1 tablespoon prepared mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon Texas Pete's Hot Sauce
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon smoked paprika
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Three Bean Ribollita, Pressure Cooker Variation

Ingredients
  • 3 ounces dried cannellini beans (1/2 cup)
  • 3 ounces dried great northern beans (1/2 cup)
  • 3 ounces dried pinto beans (1/2 cup)
  • 8 1/2 cups water
  • 4 ounces bacon, cut into 1/2-inch dice
  • 1 onion, cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 4 carrots, cut into 1/2-inch dice
  • 2 ribs celery, strings removed, cut into 1/2-inch dice
  • 1/2 savoy cabbage (about 12 ounces), thinly sliced
  • 5 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 teaspoons chopped fresh rosemary
  • Coarse salt and freshly ground pepper
  • 6 day-old 1/2-inch-thick slices country-style bread, torn into small pieces
  • Freshly grated Parmesan cheese, optional
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Pork and Beans Sandwiches

Time:6 hours 30 mins
Ingredients
  • 2 red onions, sliced into rings
  • 20 potato buns, split
  • 1 pound dried navy beans or Great Northern beans
  • 3 jalapeno chiles, sliced lengthwise
  • 1/2 head green cabbage, shredded
  • 4 ounces slab bacon, cut into 1-inch pieces
  • 1 1/2 cups cider vinegar
  • 1 bone-in pork shoulder (8 to 10 pounds), skin on, room temperature
  • 1/4 cup granulated sugar
  • Coarse salt and freshly ground pepper
  • Coarse salt
  • 1/4 cup plus 1 tablespoon packed light-brown sugar
  • 1/4 cup plus 1 tablespoon unsulfured molasses
  • 1/4 cup ketchup
  • 3 tablespoons white vinegar
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White Bean and Tomato Salad

Ingredients
  • 1 1/2 pounds dried French navy or great Northern beans
  • 2 teaspoons salt
  • 2 medium leeks, white and pale-green parts only
  • 1 small fennel bulb
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 small red onion, coarsely chopped
  • 2 cucumbers, peeled, seeded, and diced
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh oregano, finely chopped
  • 1/2 bunch fresh flat-leaf parsley, leaves only
  • 1/2 cup freshly squeezed lemon juice, (4 lemons)
  • 1 teaspoon freshly ground black pepper
  • 5 tomatoes, (1 3/4 pounds), each cut into 8 wedges
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Pasta e Fagioli

Ingredients
  • 8 ounces dried great northern beans (1 1/4 cups)
  • 1 tablespoon unsalted butter
  • 2 ribs celery, strings removed, cut into 1/4-inch dice
  • 1 medium onion, peeled and cut into 1/4-inch dice
  • 1 1/2 teaspoons finely chopped garlic (2 large cloves)
  • 2 tablespoons finely chopped rosemary
  • 4 ounces orechiette pasta
  • 1 medium Yukon gold potato (about 6 ounces), peeled
  • 2 whole canned tomatoes, seeded and roughly chopped
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 cup packed fresh basil leaves
  • 1/4 cup fresh packed parsley leaves
  • 5 large fresh sage leaves
  • 6 tablespoons freshly grated Parmesan cheese
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