Great Northern Beans with Tomatoes Recipe

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)

4.63 from 16 votes

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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 using dried beans. It never fails to satisfy with its rich flavor and creamy, soft texture. It’s so simple and delicious that you’ll find yourself craving it!

A serving of great northern beans in a white bowl.

My Great Northern Beans recipe is cooked slowly with simple flavoring ingredients of rosemary and salt pork to create a comfort food dish that is filling and healthy! The ingredients are assembled in about 5 minutes and cooked slowly 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. I recently pulled out a bag of dried beans that I’m sure had been in my pantry for at least three years. They were in perfect condition.

And they’re very budget-friendly. For just a few cents per serving your family can enjoy a delicious main dish recipe.

Plus beans are 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.

In this recipe, 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 often serve them 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.

❤️ Why I Love 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 leftovers 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!

🛒 Ingredient Notes

All ingredients needed for great northern beans with tomatoes.

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Dried Great Northern Beans – Or substitute any dried white beans that you like. Navy or cannellini beans are great substitutes.
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 1.5 teaspoons dried if necessary.
Worcestershire Sauce – Adds a lovely meaty background flavor.
Dark Corn Syrup – Substitute molasses or dark brown sugar.
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.

👉 PRO TIP: Don’t skip this first step. Because dried beans are a raw agricultural product, 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, salt pork, and rosemary in a Dutch oven.

Tomatoes and remaining ingredients added to partially cooked beans.

Place the beans in a deep pot or Dutch oven with cold 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.
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.

Finished great northern beans in a white pot.

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This post contains affiliate links. Lana's Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

🍚 How I Store and Reheat Leftovers

Cool any 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.

🔀 Recipe 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.

Great northern beans in a wooden spoon held above a large pot.

❓ Questions About Great Northern Beans with Tomatoes

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.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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