Can I make Great Northern and Pinto Beans without an Instant Pot?

Yes, Great Northern and Pinto Beans can be made on the stovetop. After sautéing the vegetables, add the beans, broth, and smoked meat to a large pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the beans are tender. Stir occasionally and add more broth or water if needed. You can still blend a portion of the beans at the end to achieve the same creamy consistency.

Do I need to soak Great Northern and Pinto Beans before cooking?

This recipe does not require soaking because pressure cooking softens the beans effectively. However, if you prefer, you can soak the Great Northern and Pinto Beans overnight in cold water. Soaking may slightly reduce cooking time and can help with digestion for some people. If soaking, reduce the pressure cook time by about 5–10 minutes.

How do I thicken Great Northern and Pinto Beans if they are too thin?

The easiest way to thicken Great Northern and Pinto Beans is by blending 1 to 2 cups of the cooked beans and stirring them back into the pot. You can also simmer the beans uncovered on sauté mode for several minutes to reduce excess liquid. Avoid adding flour, as the natural starch from the beans provides a better texture and flavor.

Can I freeze leftover Great Northern and Pinto Beans?

Yes, Great Northern and Pinto Beans freeze very well. Allow the beans to cool completely before transferring them to airtight containers or freezer-safe bags. Store for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently on the stovetop, adding a splash of broth or water if needed to loosen the texture.

Great Northern and Pinto Beans Easy Comfort Recipe

Name: Great Northern and Pinto Beans Easy Comfort
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 1/2 lb (225 g) dried Great Northern beans, sorted and rinsed; 1/2 lb (225 g) dried pinto beans, sorted and rinsed; 1 cup (150 g) onion, diced; 1/2 cup (75 g) green bell pepper, diced; 1/2 cup (75 g) red bell pepper, diced; 1 stalk (40 g) celery, diced; 2-3 lbs (900 g–1.3 kg) smoked pork neckbones; 1 link (12 oz / 340 g) smoked sausage, sliced; 1 tsp (5 g) garlic powder; 1 tsp (5 g) onion powder; 1 tsp (1 g) fresh thyme leaves; 1 tsp (1 g) fresh rosemary, finely chopped; 1 tsp (6 g) salt; 1 tsp (2 g) black pepper; 6 cups (1.4 L) chicken broth; 3 tbsp (45 ml) olive oil

Description

Great Northern and Pinto Beans cooked with smoked pork neckbones and smoked sausage create a hearty, smoky, and comforting one-pot meal. This Southern-style bean dish features tender beans, aromatic vegetables, fresh herbs, and a rich broth thickened naturally for a creamy texture.

Ingredients

Scale

1/2 lb (225 g) dried Great Northern beans, sorted and rinsed
1/2 lb (225 g) dried pinto beans, sorted and rinsed
1 cup (150 g) onion, diced
1/2 cup (75 g) green bell pepper, diced
1/2 cup (75 g) red bell pepper, diced
1 stalk (40 g) celery, diced
2-3 lbs (900 g–1.3 kg) smoked pork neckbones
1 link (12 oz / 340 g) smoked sausage, sliced
1 tsp (5 g) garlic powder
1 tsp (5 g) onion powder
1 tsp (1 g) fresh thyme leaves
1 tsp (1 g) fresh rosemary, finely chopped
1 tsp (6 g) salt
1 tsp (2 g) black pepper
6 cups (1.4 L) chicken broth
3 tbsp (45 ml) olive oil

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to high sauté mode and heat the olive oil. Add diced onion, green bell pepper, red bell pepper, and celery. Sauté for 5–6 minutes until softened and fragrant.
Stir in garlic powder, onion powder, fresh thyme, rosemary, salt, and black pepper. Mix well to coat the vegetables evenly.
Turn off sauté mode. Pour in the chicken broth, then add the Great Northern beans, pinto beans, and smoked pork neckbones. Ensure the beans are submerged in liquid.
In a separate skillet over medium heat, brown the sliced smoked sausage on both sides for 3–4 minutes per side. Set aside.
Lock the Instant Pot lid and set to pressure cook on high for 40 minutes. Allow a natural pressure release for 20 minutes, then carefully release remaining pressure.
Remove pork neckbones and shred any meat from the bones. Discard bones and excess fat, then return shredded meat to the pot.
Scoop out 1 1/2 cups of beans and broth and blend until smooth. Stir the blended mixture back into the pot to thicken the beans naturally.
Add the browned smoked sausage to the pot and stir well. Let sit for 5–10 minutes to allow flavors to meld before serving hot.

Notes

No pre-soaking is required for pressure cooking, but beans can be soaked overnight to reduce cook time slightly.
Adjust salt at the end since smoked meats release additional salt while cooking.
For a thicker consistency, simmer on sauté mode for 5–10 minutes uncovered.
Substitute smoked turkey necks for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes (plus 20 minutes natural release)
Category: Main Course
Method: Pressure Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving (about 1 1/2 cups)
Calories: 400 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 10 g
Protein: 28 g
Cholesterol: 55 mg