Healthy Great Northern Beans Recipe – Protein-Packed & Gut-Friendly
This Healthy Great Northern Beans Recipe is a cozy, gut-friendly dish packed with plant-based protein and fiber. Made with simple whole-food ingredients like carrots, celery, onions, and herbs, it’s clean-eating comfort at its best. Perfect for vegans, vegetarians, or anyone looking to enjoy a nutritious, budget-friendly meal that’s satisfying and easy to prep. It’s also freezer-friendly and ideal for weekly meal planning.
Equipment
- Large pot or Dutch oven For simmering the beans and building flavor
- Cutting board For prepping your veggies
- Sharp knife To dice onions, carrots, celery, and garlic
- Measuring Cups & Spoons To measure beans, broth, oil, and seasonings
- Wooden spoon or spatula For stirring aromatics and the stew
- Colander or fine mesh sieve To rinse and drain beans
- Ladle For serving For serving
- Blender or immersion blender (optional) If you want a creamier texture
- Storage containers For refrigerating or freezing leftovers
- 💡 Tip: If you’re using dried beans, a bean pot or pressure cooker can speed up the cooking process dramatically.
Ingredients
🛒 Ingredients:
- 2 cups dried Great Northern beans or 3 cans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- Salt and black pepper to taste
- Optional: 2 cups fresh spinach or kale
- Toppings: Fresh parsley lemon juice, red pepper flakes, drizzle of olive oil
Instructions
👩🍳 Instructions:
Soak the Beans
- If using dried Great Northern beans, soak them overnight or for at least 8 hours in plenty of water. Drain and rinse before using.
- Shortcut: Use 3 cans of Great Northern beans (rinsed and drained) to save time.
Sauté Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic, cumin, thyme, salt, and pepper. Cook for 1–2 more minutes until fragrant.
Simmer the Beans
- Add the beans, bay leaf, and vegetable broth. Stir and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 60–75 minutes, or until the beans are tender and creamy.
Add Greens (Optional)
- If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
Taste & Serve
- Remove the bay leaf. Adjust seasoning with salt, pepper, or a squeeze of lemon. Serve hot with your favorite toppings.
💪 Nutrition (Per Serving – Approximate):
- Calories: 290
- Protein: 14g
- Fat: 6g
- Carbohydrates: 42g
- Fiber: 11g
- Sugar: 4g
- Sodium: 260mg
Notes
📝 Recipe Notes:
Quick Soak Method: Boil dried beans for 2 minutes, remove from heat, and let sit covered for 1 hour before draining and using. Texture Tip: For a creamier stew, blend 1–2 cups of the cooked beans and stir them back in. Freezing: Let the beans cool fully before freezing in airtight containers. Flavor Boosters: Add smoked paprika, a splash of vinegar, or fresh herbs at the end for extra flavor.
Quick Soak Method: Boil dried beans for 2 minutes, remove from heat, and let sit covered for 1 hour before draining and using. Texture Tip: For a creamier stew, blend 1–2 cups of the cooked beans and stir them back in. Freezing: Let the beans cool fully before freezing in airtight containers. Flavor Boosters: Add smoked paprika, a splash of vinegar, or fresh herbs at the end for extra flavor.