Great Northern Beans, Collards & Homemade Cornbread!

Great Northern Beans, Collards & Homemade Cornbread!

Beans. They should be far more popular than they are. Some people think beans are cheap and not worth all the time to make. But, the truth is, they don’t take all that long, and the taste can be out of this world delicious, with the added benefit that they’re easy on the wallet. Growing up, long ago, we used to eat beans every once in a while – my favorite part of that meal was the (Jiffy) cornbread, ha ha. But I was a kid with a limited palette. Thank goodness I’ve grown up and oh boy, are these beans ever fabulous. The taste is out of this world. The secret is in the…

SOAK. Soak the beans overnight. I spread them out on a cookie sheet and go through them, pull out anything that looks funny. Then put the beans in a colander and give them a good rinse. Transfer to a pot and cover with water. I put a lid on and just let them sit on the counter overnight. Once ready to cook (after soaking overnight), I drain the beans and give them a quick rinse. 

Here’s my recipe – it was a delight and I only had one small piece of ham.

UPDATE: I made this again last night, and I didn’t use ANY meat, not even a small piece of ham. There were beyond fabulous. I didn’t miss the meat (didn’t even think about it) – so I would skip it. The beans are that good all by themselves…

Print the recipe by clicking HERE

Great Northern Beans, Collards & Homemade Cornbread!

  • 1 lb. Great Northern Beans (I use Camellia’s brand) (soaked overnight, then rinsed/drained)
  • 1/2 – 1 onion, chopped
  • olive oil for sautéing 
  • water
  • salt and pepper

In a large, heavy bottom pan (like one you would use for soup maybe). Add the olive oil, then sauté the onion. Once soft add the rinsed/drained beans. Stir around for a few seconds, then cover with water. Add salt and pepper. Bring to boil, as soon as it starts to boil turn it down to SIMMER. Place a lid on the pot and let simmer (stirring every little while) for about an hour (if soaked the night before, longer if you didn’t). Taste and see if the texture is soft and buttery. 

While the beans are cooking I whip together the Jiffy-like corn muffins and sauté the collards in a little olive oil being careful to not let them stick to the bottom of the pot. Keep them moving and when you stop, cover the pot. You may need to add a little water which will help them steam even more. Salt and pepper and sometimes red pepper flakes. It’s all that is needed!


👩‍💻 Until next time…


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