This Brothy Great Northern Beans recipe is my favorite way to make dried beans. They are simple but so flavorful with flavors like garlic, onion, and fresh lemon zest. This is the perfect cozy recipe for the colder months.
Beans are one of the most versatile ingredients! I love to keep a variety of canned beans in my pantry for quick and easy recipes like Vegan Tuscan Butterbeans, Buffalo Chickpea Wraps, or White Bean Escarole Soup.
But I also love to keep dried beans on hand to make recipes like these big cozy Brothy Northern Beans. This recipe is so simple but has big flavor. They take longer than starting with canned beans, but the flavor is so worth it. So let's make them!
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And it is so easy to make!
- This Brothy Great Northern Beans recipe is vegan and gluten-free, so anyone can enjoy it.
- It has big flavor from onion, garlic, herbs, and fresh lemon zest.
- And most importantly, it is absolutely delicious!
Ingredients
Dry Great Northern Beans: Great Northern Beans are smaller than cannellini beans and larger than navy beans. They are the perfect medium size!
Onion and Garlic: Browning some onion and garlic in olive oil makes an incredibly flavorful base for the beans!
Herbs and Spices: I use a combination of bay leaves, oregano, and fennel seed for Italian-inspired flavor.
Lemon: Lemon zest is simmered with the beans, and lemon juice is added at the end to really brighten them up!
Instructions
Step 1. Place the Great Northern Beans in a large bowl and cover with cold water. The water should come over the beans by 2 inches.
Allow the beans to soak for 4-6 hours or until they have doubled in size.
Then, drain the water from the beans.
Step 2. Heat extra virgin olive oil in a 5-7 quart Dutch oven over medium-high heat.
Add onion and garlic and cook, stirring occasionally, for 5-7 minutes or until the onion is browned.
Step 3. Add the drained, soaked beans, water, bay leaves, oregano, fennel seed, lemon zest, salt, and pepper.
Stir and bring the mixture to a boil, then immediately reduce the heat to low and simmer, stirring occasionally for 75-90 minutes or until the beans are tender.
Step 4. Remove from heat and add lemon juice and additional salt to taste.
Serve you as desired.
What to Serve Them With
- Steamed rice and Maple Dijon Roasted Brussels Sprouts
- A big piece of crusty bread, like my Easy Vegan Focaccia
- A piece of Vegan Cornbread
Recipe FAQs
Transfer the beans into airtight containers and store in the refrigerator for up to 5 days.
Or freeze for up to a month.
No! While their flavor and texture are quite similar, cannellini beans are larger than Great Northern Beans.
You don't have to, but it reduces the cooking time and makes them easier to digest. It also helps them to cook more evenly.
Expert Recipe Tips
How long you soak the beans will affect the cooking time. If you soak the beans longer, the beans may cook faster, while a shorter soaking time will lengthen the cook time.
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📖 Recipe
Brothy Great Northern Beans
Equipment
- 1 5-7 Quart Dutch Oven
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Bowl
Ingredients
- 1 Pound Dry Great Northern Beans
- 3 tablespoon Extra Virgin Olive Oil
- 1 Large Yellow Onion, cut into 1-inch pieces
- 6 Large Cloves of Garlic, peeled but left whole
- 7 Cups Water, plus more for soaking
- 1 Medium Bay Leaves
- 1 teaspoon Oregano
- 1 teaspoon Fennel Seeds
- Zest of 1 Lemon
- 2 teaspoon Kosher Salt, divided
- 2 tablespoon Lemon Juice
- Black Pepper to Taste
Instructions
- Rinse and pick through the beans, then place them in a large bowl. Add enough water to the bowl to cover the beans by 2 inches. Leave them on the counter to soak for 4-6 hours, or until they have doubled in size (see note). Then, drain the beans.1 Pound Dry Great Northern Beans
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic cloves and cook, stirring occasionally for 5-7 minutes or until the onion have browned.3 tablespoon Extra Virgin Olive Oil, 1 Large Yellow Onion, cut into 1-inch pieces, 6 Large Cloves of Garlic, peeled but left whole
- Add drained and soaked beans, along with 7 cups of water, bay leaves, oregano, fennel seeds, and lemon zest. Season with one teaspoon of kosher salt and plenty of black pepper.7 Cups Water, plus more for soaking, 1 Medium Bay Leaves, 1 teaspoon Oregano, 1 teaspoon Fennel Seeds, Zest of 1 Lemon
- Bring the mixture to a boil, then immediately reduce the seat to low and place the lid onto the pot. Simmer the beans, stirring occasionally, for 75-90 minutes or until the beans are soft all the way through.
- Remove from heat and add the lemon juice along with ½-1 teaspoon of kosher salt. Serve as desired.2 tablespoon Lemon Juice
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