Great Northern Beans with Tomatoes

Name: Great Northern Beans with Tomatoes
Prep time: 5 min
Cook time: 150 min
Total time: 155 min
Ingredients: 1 pound dried great Northern beans; 7 cups water; 4 ounces salt pork; 2 fresh rosemary stems ((or 1 ½ teaspoons dried)); 1 teaspoon salt; 2 dashes Worcestershire sauce; 1 tablespoon dark corn syrup; 14.5 ounces canned diced tomatoes (lightly drained)

Slow-simmered Great Northern Beans with Tomatoes are plump, tender, and packed with flavor in this delicious and budget-friendly recipe.

4.5 from 13 votes

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

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A serving of great northern beans in a white bowl.

Dried white Great Northern Beans are slow-simmered in a Dutch oven with fresh rosemary and salt pork until plump, tender, and packed with flavor. Canned tomatoes are added at the end of cooking for a kick of acidity making this a delicious and budget-friendly side or main dish.

This is one of my favorite recipes for white beans. When I tried it for the first time, I was blown away by the rich flavor and the creamy, soft texture of the beans. They’re so simple and delicious that you’ll find yourself craving them!

A serving of beans and tomatoes in a clear glass bowl.

Great northern beans cooked slowly with simple flavoring ingredients of rosemary and salt pork create a comfort food dish that is filling and healthy! They’re simmered for two and a half hours until tender and packed with flavor.

Dried beans are a staple in my kitchen. You can store them in their dried state indefinitely – literally years. And they are very budget friendly. For just a few cents you can serve your whole family a delicious recipe featuring dried beans.

Plus they’re really good for you. A serving (1/3 cup cooked of most varieties) has about 80 calories and counts as part of your “5 a day” of fruits and veggies. They have no cholesterol, loads of complex carbs, and no fat. They also have lots of fiber and are a good source of protein making them a great meatless main dish.

I recently pulled out a bag of great northern beans that I’m sure had been in my pantry for at least three years. They were in perfect condition. I combined them with a few other pantry staples and a few sprigs of rosemary from the backyard (it’s a perennial here) and came up with this very delicious recipe for Great Northern Beans with Tomatoes.

I served the beans with some grilled chicken and a side salad, but it would be just as delicious as your main course with some Cheesy Green Chile Cornbread hot from the oven.

💗 What You’ll Love About This Recipe

It’s simple and easy to make! All you have to do is dump the ingredients into a pot and let it simmer.
It’s filling and can be served as a main course one night with leftover repurposed as a side dish the next.
The flavor combination of the salt pork and rosemary along with the acidity of the tomatoes is a delicious balance!

🥘 About the Ingredients

Dried Great Northern Beans (or substitute any dried white beans that you like).
Salt Pork (the traditional seasoning used for making baked beans; look for it in your grocer’s meat case; substitute bacon for a more smoky flavor).
Rosemary (fresh is best; substitute dried if necessary).
Worcestershire Sauce
Dark Corn Syrup
Diced Canned Tomatoes (be sure to include the juice).

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Great Northern Beans with Tomatoes

Rinse and pick over the beans.

TIP: Don’t skip this step. Dried beans are actually a raw agricultural product and you may on rare occasions find a tiny pebble or stray piece of grass in the bag. You don’t want anyone biting down on a rock at the table.

Beans in a pot with pork and fresh rosemary on top

Place the beans in a deep pot or Dutch oven with the water, salt pork, and rosemary stalks. Bring to a boil, lower the heat to a steady simmer and cook for 2 hours. Add more water during cooking if needed to keep the beans moist.

Pot of beans with final ingredients, including tomatoes, added.

Remove the salt pork and add the remaining ingredients. Bring back to a boil and reduce the heat to a simmer. Cook, uncovered, for an additional 15-20 minutes or until most of the water is absorbed and the beans are tender. Remove the rosemary stalks before serving.

🍚 Storage and Reheating

Cool leftovers completely and store in an airtight container in the refrigerator for up to five days. They also freeze well and can be stored in the freezer for a few months.

I recommend reheating on the stovetop over medium-low heat.

🔀 Variations

Make a smoky version of this recipe by substituting bacon in place of the salt pork.
Try your favorite spices to liven up the recipe. Cumin, chili powder, and smoked paprika are all great here.

❓ Frequently Asked Questions

Can I use canned beans for this recipe?

You can absolutely use canned beans! To substitute canned beans, you’ll need four 15-ounce cans. Use the canned beans with their liquid and reduce the water to 2-3 cups. The cooking time should be reduced to about 45 minutes. Remember that canned beans are already cooked and won’t absorb as much flavor as dried beans.

Can I use fresh tomatoes instead of canned?

If you have nicely ripe fresh tomatoes, by all means use them! You’ll need two cups diced. Be sure to keep as much of their juice as possible.

How do I know when the beans are done?

Test the beans for doneness by tasting or piercing them with a fork. If they still have a bit of “bite” to them, let them keep cooking until they’re soft and tender.

🧾 More Bean Recipes

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