Kid-Friendly White Beans Dinner Your Kids Will Love

Kid-Friendly White Beans Dinner
Total Time 135 min
Prep 15 min, Cook 120 min
Yield 4 servings

White beans and rice-they just warm the soul. My kids are overjoyed when they find out that I’ve made them. My 9-year-old asked me to make sure that she knows how to make them before she gets married. A super healthy meal that your kids love and request the recipe for is an amazing parent moment. And they truly are easy to make, you just need a bit of time and a pinch of patience for them to become tender and delicious.

Beans are a great source of protein and a good source of fiber, and even though they are inexpensive, through cooking, you transform them into an amazing meal for your family.

I enjoy starting them in the morning on a weekend and letting them cook away as we go about our day. I find it helpful to cook the brown rice while I am chopping and sautéing the vegetables since I am standing at the stove anyway. This way I can watch for the water to boil for the rice while I am already actively working at the stove rather than having to do it later while the beans are on cruise control.

Another time saver is to chop your vegetables the day before cooking the white beans. Serve your beans with a salad and some fresh fruit, and you’ll have a fantastic meal that is sure to please the family. And since the cooked beans freeze well, you can freeze portions to use at a later date.

On the night prior to cooking your dried beans, you’ll want to sort, rinse, and soak them. Sort through the dried beans for rocks or other debris, then rinse the beans in cold water to remove any dirt. Put the beans into a bowl big enough to hold the beans once they have doubled in size, then add enough cold water to cover the beans by two inches. Allow the beans to soak overnight the night before cooking to start hydrating them.


  • 1 pound dried great northern beans, sorted and soaked overnight
  • 4 cups chicken stock (and more if desired)
  • Water to cover the beans
  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped
  • ½ cup celery, chopped
  • ½ cup green bell pepper, chopped
  • 1-6 ounce package of Canadian bacon, chopped into bite sized pieces
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • 1 ½ teaspoon dried thyme or 3 sprigs fresh thyme
  • Salt and pepper to taste
  • Desired add-ins, such as cayenne pepper, seasoned salt and hot sauce


  1. In a large pot, add the beans, 4 cups of chicken broth and enough water to cover the beans. Bring to a boil.
  2. In a skillet, heat oil and add onion, celery, bell pepper, and Canadian bacon. Sauté until the vegetables are soft. Add garlic, bay leaves, and thyme and sauté for an additional two minutes.
  3. Add the contents of the skillet to the pot of beans, and simmer until the beans are tender (approximately two hours). Stir occasionally while cooking, and add water or chicken broth as needed during cooking.
  1. Add salt and pepper to taste and serve over rice, though we never need to add salt. The kids enjoy it as is, and the adults pass the cayenne pepper, seasoned salt, and hot sauce to bring the heat up to the desired level.

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