Ingredients
Equipment
Method
Sort the beans
- Rinse and sort the dried beans, discarding debris.
Soak the beans
- Soak beans overnight in a large water bowl so they are fully submerged. Or skip that and bring beans to boil and let them sit, covered, for 1 hour (the "quick soak" method).
Cook the beans
- Drain the soaked beans and rinse them.
- Add the beans, water, onion, garlic, bay leaf, and optional ham hock or vegetable stock to a large pot.
- Bring to a boil, lower heat to a simmer and cook for 1.5 — 2 hours, depending on how soft you want the beans. Stir often and add more water, if necessary.
Season to taste
- Add salt and pepper during the last 30 minutes of cooking. Adjust seasoning based on your preference.
Serve and enjoy
- Serve hot as a side dish, in soups, or as a salad.
Notes
Storage: Store cooked beans in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Meal prep: Great northern beans are perfect for batch cooking. Add them to tacos, pasta, or grain bowls throughout the week.
Vegetarian option: Omit the ham hock and use vegetable stock for a vegetarian/vegan-friendly dish.
Keto-friendly: High in protein and low in net carbs, this recipe fits perfectly into a keto meal plan.
Meal prep: Great northern beans are perfect for batch cooking. Add them to tacos, pasta, or grain bowls throughout the week.

Vegetarian option: Omit the ham hock and use vegetable stock for a vegetarian/vegan-friendly dish.
Keto-friendly: High in protein and low in net carbs, this recipe fits perfectly into a keto meal plan.

