Are you ready to transform humble Great Northern beans into spectacular vegan meals? These versatile legumes are about to become your new kitchen superhero, perfect for creating quick weeknight dinners, cozy comfort foods, and impressive plant-based dishes that will delight everyone at your table. Get ready to discover 18 mouthwatering recipes that prove how delicious and exciting vegan cooking can be!
Hearty Great Northern Bean Vegan Stew
Zesty autumn evenings call for comforting bowls that warm you from the inside out. This hearty Great Northern Bean Vegan Stew is packed with wholesome ingredients and comes together in one pot, making cleanup a breeze. Let’s walk through each step together so you can create a cozy, satisfying meal with confidence.
Ingredients
– 2 tablespoons of olive oil
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, sliced into half-moons
– 2 celery stalks, diced
– 1 teaspoon of dried thyme
– 1 bay leaf
– 4 cups of vegetable broth
– 2 (15-ounce) cans of Great Northern beans, drained and rinsed
– 1 (14.5-ounce) can of diced tomatoes
– A big handful of fresh spinach
– A splash of lemon juice
– Salt and black pepper, to your liking
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Tip: Sautéing the onion and garlic first builds a flavorful base for your stew.
5. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.
6. Sprinkle in the dried thyme and drop in the bay leaf, stirring to coat the vegetables.
7. Pour in the vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Tip: Deglazing the pot this way adds depth to your stew’s flavor.
9. Stir in the drained Great Northern beans and diced tomatoes with their juices.
10. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
11. Uncover and stir in the fresh spinach until it wilts, which should take about 2 minutes.
12. Remove the pot from the heat and fish out the bay leaf—it’s done its job!
13. Stir in a splash of lemon juice to brighten the flavors.
14. Tip: Adding acid at the end balances the richness without overpowering the dish.
15. Season with salt and black pepper, starting with 1/2 teaspoon of salt and adjusting as needed.
16. Serve the stew hot in bowls. Silky beans and tender vegetables meld in a savory, brothy base that’s both nourishing and filling. For a creative twist, top it with crunchy croutons or a dollop of vegan pesto to add texture and freshness.
Zesty Lemon and Herb Great Northern Bean Salad
Keeping your summer meals fresh and flavorful doesn’t have to be complicated. This zesty lemon and herb great northern bean salad comes together quickly with minimal effort, offering a bright, protein-packed side dish that’s perfect for picnics, potlucks, or weeknight dinners. Let me walk you through each simple step to create this refreshing salad.
Ingredients
– Two 15-ounce cans of great northern beans, drained and rinsed
– A couple of lemons
– A generous 1/4 cup of extra virgin olive oil
– A small handful of fresh parsley, chopped
– A small handful of fresh dill, chopped
– One small red onion, finely diced
– A couple of cloves of garlic, minced
– A splash of red wine vinegar
– A pinch of salt and black pepper
Instructions
1. Drain and rinse two 15-ounce cans of great northern beans in a colander under cold running water for about 30 seconds to remove excess sodium and improve texture.
2. Transfer the rinsed beans to a large mixing bowl.
3. Zest one lemon using a microplane or fine grater, being careful to avoid the bitter white pith.
4. Juice both lemons until you have approximately 1/4 cup of fresh lemon juice.
5. Add the lemon zest, lemon juice, and 1/4 cup of extra virgin olive oil to the beans.
6. Finely dice one small red onion and add it to the bowl.
7. Mince two cloves of garlic and add them to the mixture.
8. Chop a small handful of fresh parsley and a small handful of fresh dill, then add both herbs to the bowl.
9. Add a splash (about 1 tablespoon) of red wine vinegar to brighten the flavors.
10. Season with a generous pinch of salt and several grinds of black pepper.
11. Gently toss all ingredients together until well combined, being careful not to mash the beans.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Perfectly balanced between creamy beans and crisp fresh herbs, this salad develops deeper flavor as it chills. The lemon dressing keeps it bright while the herbs provide garden-fresh aroma. Try serving it alongside grilled chicken or spooned over toasted crusty bread for a satisfying light lunch.
Creamy Vegan Great Northern Bean Soup
Tender Great Northern beans transform into the coziest vegan soup you’ll make this season. This creamy, comforting bowl comes together with simple ingredients and yields rich, savory flavor that will have everyone asking for seconds. Let me walk you through each step to ensure perfect results every time.
Ingredients
– 2 cups dried Great Northern beans
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, chopped
– 1 tablespoon olive oil
– 6 cups vegetable broth
– 1 can full-fat coconut milk
– 1 tablespoon lemon juice
– A couple of bay leaves
– A generous pinch of smoked paprika
– A splash of apple cider vinegar
Instructions
1. Rinse 2 cups dried Great Northern beans under cold water in a colander, picking out any discolored beans or small stones.
2. Heat 1 tablespoon olive oil in a large stockpot over medium heat until it shimmers, about 1 minute.
3. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until golden but not browned.
5. Add diced carrots and chopped celery, cooking for 4 minutes until slightly softened.
6. Pour in rinsed beans along with 6 cups vegetable broth and 2 bay leaves.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer for 1 hour and 15 minutes, stirring every 20 minutes to prevent sticking.
9. Check bean tenderness by pressing one between your fingers – it should mash easily.
10. Remove bay leaves and stir in 1 can full-fat coconut milk until fully incorporated.
11. Blend half the soup directly in the pot using an immersion blender until creamy but still textured.
12. Stir in 1 tablespoon lemon juice and a splash of apple cider vinegar.
13. Sprinkle with a generous pinch of smoked paprika and simmer for 5 more minutes to meld flavors.
14. Ladle into bowls and serve immediately.
A velvety texture envelops each spoonful while the smoked paprika adds subtle warmth against the bright lemon notes. For a stunning presentation, drizzle with extra coconut milk and top with crispy roasted chickpeas. This soup thickens beautifully overnight, making it even more luxurious as leftovers.
Spicy Mexican Great Northern Bean Tacos
Zesty and satisfying, these Spicy Mexican Great Northern Bean Tacos bring bold flavors to your weeknight dinner rotation. Let me walk you through each step methodically so you can create perfectly balanced tacos every single time.
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Three garlic cloves, minced
– Two 15-ounce cans of great northern beans, drained and rinsed
– A generous tablespoon of chili powder
– A teaspoon of ground cumin
– A good pinch of red pepper flakes
– A splash of vegetable broth
– Eight small corn tortillas
– A handful of fresh cilantro, chopped
– A couple of limes, cut into wedges
Instructions
1. Heat two tablespoons of olive oil in a large skillet over medium heat for exactly 2 minutes until the oil shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the pieces turn translucent around the edges.
3. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add the drained great northern beans, chili powder, cumin, and red pepper flakes to the skillet.
5. Cook the bean mixture for 3 minutes, stirring constantly to coat everything evenly with spices.
6. Pour in a splash of vegetable broth and use a potato masher to gently crush about half of the beans.
7. Reduce heat to low and simmer the bean mixture uncovered for 8-10 minutes until most liquid has evaporated.
8. While the beans simmer, heat a separate dry skillet over medium-high heat for 3 minutes.
9. Warm each corn tortilla in the hot skillet for 30 seconds per side until slightly charred and pliable.
10. Spoon the warm bean mixture into the center of each tortilla.
11. Top each taco with chopped fresh cilantro and serve immediately with lime wedges on the side.
Keep these tacos simple yet spectacular—the creamy great northern beans provide a wonderful texture contrast to the crisp tortillas, while the lime juice brightens all the earthy spices. For a creative twist, try serving them open-faced with a dollop of cool Greek yogurt to balance the heat.
Garlic and Thyme Great Northern Bean Casserole
Unbelievably simple yet deeply satisfying, this garlic and thyme Great Northern bean casserole transforms humble ingredients into a comforting masterpiece that even novice cooks can master with confidence. Using just a handful of pantry staples, we’ll build layers of flavor through careful timing and technique that ensures perfect results every single time.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Six garlic cloves, minced
– Two 15-ounce cans of Great Northern beans, drained and rinsed
– One cup of vegetable broth
– A splash of heavy cream
– A couple of fresh thyme sprigs
– Half a teaspoon of smoked paprika
– A pinch of salt and black pepper
– A quarter cup of panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Heat two tablespoons of olive oil in a large skillet over medium heat for exactly one minute until shimmering.
3. Add one chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden around the edges.
4. Stir in six minced garlic cloves and cook for precisely 60 seconds until fragrant but not browned.
5. Add two drained and rinsed cans of Great Northern beans to the skillet.
6. Pour in one cup of vegetable broth and bring to a gentle simmer.
7. Stir in a splash of heavy cream, two fresh thyme sprigs, half a teaspoon of smoked paprika, and a generous pinch each of salt and black pepper.
8. Transfer the bean mixture to your prepared baking dish and spread evenly.
9. Sprinkle a quarter cup of panko breadcrumbs evenly over the top.
10. Bake at 375°F for 25-30 minutes until the breadcrumbs are golden brown and the edges are bubbling vigorously.
11. Remove from oven and let rest for 5 minutes before serving.
Velvety beans swimming in a creamy, garlic-infused sauce create a texture that’s both substantial and comforting, while the crispy panko topping provides the perfect contrast. The thyme’s earthy notes mingle beautifully with the smokiness of paprika, making this casserole equally wonderful served over crusty bread or alongside roasted vegetables for a complete meal.
Great Northern Bean and Kale Stir-Fry
When you need a quick, nutritious meal that comes together in minutes, this Great Northern Bean and Kale Stir-Fry delivers both flavor and simplicity. We’ll walk through each step methodically so you can create a perfectly balanced dish every time. Let’s begin with gathering our ingredients and working through the cooking process together.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– A couple of cups of chopped kale
– 2 cans (15 oz each) of Great Northern beans, rinsed and drained
– A splash of vegetable broth (about 1/4 cup)
– 1 tablespoon of soy sauce
– A pinch of red pepper flakes
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
2. Add 1 chopped medium yellow onion and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add a couple of cups of chopped kale to the skillet and cook for 2-3 minutes, stirring constantly, until the kale wilts and turns bright green.
5. Pour in a splash of vegetable broth (about 1/4 cup) to help steam the kale and prevent sticking.
6. Add 2 cans of rinsed and drained Great Northern beans to the skillet and stir to combine with the vegetables.
7. Cook the mixture for 3-4 minutes, stirring occasionally, until the beans are heated through.
8. Drizzle 1 tablespoon of soy sauce over the stir-fry and sprinkle a pinch of red pepper flakes for subtle heat.
9. Stir everything together for 1 final minute to evenly distribute the flavors.
10. Remove the skillet from heat and let it rest for 1 minute before serving.
Creamy Great Northern beans provide a soft contrast to the slightly crisp kale, while the savory soy sauce and hint of spice create a well-rounded flavor profile. Consider serving this stir-fry over quinoa or stuffing it into warm tortillas for a creative twist that makes excellent leftovers.
Roasted Red Pepper and Great Northern Bean Dip
You’ll love how this vibrant dip comes together with minimal effort yet delivers maximum flavor. Roasting the peppers yourself creates a wonderfully smoky sweetness that pairs perfectly with the creamy beans.
Ingredients
- 2 large red bell peppers
- 1 can (15 ounces) of Great Northern beans, drained and rinsed
- 2 cloves of garlic, peeled
- a generous 1/4 cup of olive oil
- a big squeeze of fresh lemon juice (about 2 tablespoons)
- a couple of sprigs of fresh thyme
- a good pinch of salt
- a few cracks of black pepper
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Cut the red bell peppers in half lengthwise and remove the stems, seeds, and white membranes.
- Place the pepper halves cut-side down on the prepared baking sheet along with the peeled garlic cloves.
- Roast for 25-30 minutes until the pepper skins are completely blackened and blistered in spots.
- Transfer the hot peppers to a bowl and cover tightly with plastic wrap—this creates steam that makes peeling much easier.
- After 15 minutes, peel the blackened skins off the peppers; they should slip off easily.
- Combine the peeled peppers, roasted garlic, drained beans, olive oil, lemon juice, thyme leaves, salt, and pepper in a food processor.
- Process for about 2 minutes, scraping down the sides halfway through, until completely smooth and creamy.
- Taste and adjust seasoning if needed, remembering the flavors will develop as it sits.
- Transfer to a serving bowl and let rest at room temperature for at least 30 minutes before serving.
Gorgeously smooth with a subtle smokiness from the roasted peppers, this dip has a bright acidity that cuts through the richness. Try spreading it on toasted baguette slices or using it as a vibrant sandwich spread—it’s surprisingly versatile beyond just dipping.
Vegan Great Northern Bean and Tomato Curry
Just imagine coming home to a pot of something warm, hearty, and completely plant-based simmering on your stove. This vegan Great Northern Bean and Tomato Curry is exactly that—a simple, one-pot wonder perfect for a cozy weeknight. Let’s walk through making it together, step by step.
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 can (15 ounces) of Great Northern beans, drained and rinsed
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of vegetable broth
– 1 tablespoon of curry powder
– A pinch of salt
– A splash of lemon juice
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced medium yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Sprinkle in 1 tablespoon of curry powder and toast it for 30 seconds to deepen the flavor.
5. Pour in 1 can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
6. Add 1 can of drained and rinsed Great Northern beans and 1 cup of vegetable broth.
7. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
8. Season with a pinch of salt and a splash of lemon juice, stirring to combine.
Now, you’ve got a creamy, comforting curry where the beans hold their shape but melt in your mouth. The tomatoes lend a bright acidity that balances the warm curry spices beautifully. Try serving it over fluffy rice or with a side of naan for dipping into every last bit of sauce.
Savory Great Northern Bean Vegan Chili
Now, let’s create a comforting bowl of vegan chili that’s perfect for chilly evenings. Nothing beats the hearty combination of Great Northern beans and savory spices simmered together. This recipe walks you through each step methodically, ensuring perfect results every time.
Ingredients
– 2 tablespoons of olive oil
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 1 green bell pepper, diced
– 2 cups of vegetable broth
– 2 cans (15 oz each) of Great Northern beans, rinsed
– 1 can (14.5 oz) of diced tomatoes
– 2 tablespoons of chili powder
– 1 teaspoon of ground cumin
– A pinch of salt
– A splash of lime juice
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 diced green bell pepper and cook for 4 minutes until slightly softened.
5. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and a pinch of salt, stirring for 30 seconds to toast the spices.
6. Pour in 2 cups of vegetable broth, scraping the bottom of the pot to lift any browned bits.
7. Add 2 cans of rinsed Great Northern beans and 1 can of diced tomatoes with their juices.
8. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 25 minutes.
9. Stir in a splash of lime juice just before serving.
10. Tip: Rinsing the beans removes excess sodium and improves texture.
11. Tip: Toasting the spices in step 5 deepens their flavor without burning.
12. Tip: Simmering uncovered allows the chili to thicken naturally.
Once finished, you’ll notice the chili has a thick, stew-like consistency with tender beans that hold their shape. The Great Northern beans offer a creamy texture that pairs wonderfully with the smoky chili powder and bright lime finish. Try serving it over baked potatoes or with cornbread for a complete meal that satisfies both vegans and meat-eaters alike.
Balsamic Glazed Great Northern Bean and Mushrooms
Venturing into plant-based meals doesn’t have to be complicated, especially when you combine earthy mushrooms with creamy Great Northern beans in a sweet-tangy balsamic glaze. This simple stovetop dish comes together quickly and fills your kitchen with an irresistible aroma that promises a satisfying meal.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 8 ounces of cremini mushrooms, sliced
– 2 cans (15 ounces each) of Great Northern beans, rinsed and drained
– 1/4 cup of balsamic vinegar
– 2 tablespoons of maple syrup
– A splash of vegetable broth (about 1/4 cup)
– A couple of fresh thyme sprigs
– Salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Pour in the balsamic vinegar and let it bubble for 1 minute to reduce slightly.
6. Add the maple syrup, vegetable broth, and thyme sprigs, stirring to combine.
7. Mix in the rinsed Great Northern beans and season with salt and black pepper.
8. Simmer the mixture uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the beans and mushrooms.
9. Remove the thyme sprigs before serving.
For a complete meal, spoon this over creamy polenta or toss it with whole wheat pasta. The beans stay tender while soaking up the glaze, and the mushrooms add a meaty texture that makes this dish feel hearty and comforting.
Great Northern Bean and Spinach Stuffed Peppers
You’ll love how these stuffed peppers transform humble ingredients into a satisfying, protein-packed meal that’s perfect for busy weeknights. Let’s walk through each step together so you can create this comforting dish with confidence.
Ingredients
– 4 large bell peppers (any color you like)
– 2 cups of cooked Great Northern beans
– 3 big handfuls of fresh spinach
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup of tomato sauce
– A generous sprinkle of Italian seasoning
– A good glug of olive oil
– A couple of pinches of salt
– A few cracks of black pepper
– About half a cup of shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F to ensure it’s ready when your peppers are stuffed.
2. Carefully slice the tops off all 4 bell peppers and remove the seeds and membranes inside.
3. Heat a large skillet over medium heat and add that good glug of olive oil.
4. Sauté the chopped onion for about 5 minutes until it becomes translucent and fragrant.
5. Add the minced garlic and cook for just 1 minute more—watch carefully as garlic burns easily.
6. Toss in the fresh spinach and cook until it wilts completely, which should take about 3 minutes.
7. Stir in the 2 cups of Great Northern beans, breaking some of them up slightly with your spoon to help bind the filling.
8. Pour in the cup of tomato sauce and sprinkle in the Italian seasoning, salt, and black pepper.
9. Cook the filling mixture for another 5 minutes, allowing all the flavors to meld together beautifully.
10. Spoon the bean and spinach mixture evenly into your prepared bell pepper shells.
11. Arrange the stuffed peppers upright in a baking dish that fits them snugly.
12. Top each pepper with a generous sprinkle of shredded mozzarella cheese.
13. Bake at 375°F for 25-30 minutes until the peppers are tender when pierced with a fork and the cheese is golden and bubbly.
14. Remove from the oven and let the peppers rest for 5 minutes before serving—this allows the filling to set perfectly.
Keep these peppers in mind when you want something hearty yet healthy. The tender pepper shells give way to a creamy bean filling with pops of spinach freshness, while the melted cheese adds that comforting richness we all crave. Try serving them alongside a simple green salad or with crusty bread to soak up any delicious juices that escape during baking.
Smoky Great Northern Bean Vegan BBQ Sliders
Cooking up these smoky Great Northern Bean Vegan BBQ Sliders is simpler than you might think, even if you’re new to plant-based cooking. Let me walk you through each step methodically so you can create these flavorful mini sandwiches with confidence. You’ll be amazed at how satisfying meat-free sliders can be when you build layers of smoky, sweet, and savory flavors.
Ingredients
– 2 cans of Great Northern beans, drained and rinsed
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 cup of your favorite BBQ sauce
– 1 tablespoon of olive oil
– 1 teaspoon of smoked paprika
– A splash of liquid smoke
– A couple of slider buns
– A handful of pickles for serving
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to burn it, as burnt garlic tastes bitter.
4. Add the drained and rinsed Great Northern beans to the skillet, mashing them roughly with a fork or potato masher until about half are broken down but some whole beans remain for texture.
5. Sprinkle in 1 teaspoon of smoked paprika and a splash of liquid smoke, stirring to coat everything evenly for that deep smoky flavor.
6. Pour in 1 cup of BBQ sauce, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and holds together when scooped.
7. While the bean mixture simmers, lightly toast the slider buns in a toaster or oven at 350°F for 3-5 minutes until golden and crisp around the edges.
8. Spoon the warm bean BBQ mixture onto the bottom halves of the toasted buns, top with a couple of pickles, and cover with the bun tops.
Vibrant and satisfying, these sliders boast a tender, chunky texture from the partially mashed beans, balanced by the sweet and smoky BBQ sauce. The crisp pickles add a tangy crunch that cuts through the richness, making them perfect for serving at gatherings with a side of coleslaw or baked sweet potato fries.
Conclusion
These 18 delicious Great Northern bean recipes truly showcase how versatile and satisfying plant-based cooking can be. Try your favorites and let us know which ones you love most in the comments below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these wonderful vegan dishes too.
