Great Northern Beans
Quick-cooking beans that hold their shape in soups and stews, your reliable weeknight protein.
What it is
Great Northern beans are white kidney-shaped beans that are larger than navy beans but smaller than cannellini beans. They're native to the Americas and got their name from being grown in the northern Great Plains states.
How to cook
Soak overnight, then drain and simmer in fresh water for 1-2 hours until tender. For quicker cooking, use a pressure cooker for 8-10 minutes. No need to pre-soak if using a slow cooker - just add extra cooking time.
Flavor and texture
These beans have a mild, slightly nutty flavor and become creamy and tender when cooked, while still holding their shape well in dishes.
Best uses
Perfect for white bean chili, minestrone soup, baked beans, three-bean salad, or mashed into a spread for sandwiches. They work beautifully in both hot dishes and cold salads.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 3-4 yearsif kept dry and pest-free |
| Sealed (pantry) | 3-4 yearsif kept airtight and dry |
| Refrigerated | 4-5 yearsextends life in hot climates |
| Frozen | 5-7 yearsprevents insect activity |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Beans may develop tiny holes from weevil larvae - inspect before storage and freeze for 48 hours if concerned about insects.
Cooking tip
Add a bay leaf or garlic cloves while cooking for extra flavor, but wait to add salt or acidic ingredients like tomatoes until the beans are tender - adding them too early can make the skins tough.
Interesting note
Great Northern beans are sometimes called 'common beans' and are actually the same species as black beans, pinto beans, and kidney beans - they're just different varieties that have been cultivated for their unique characteristics.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), Great Northerns need 110–120 minutes of simmering instead of 90 once soaked overnight. Keep them at a steady low simmer — a hard boil breaks the skins before the centers soften. Start tasting around 100 minutes.