Navy Beans vs Great Northern Beans: The Ultimate Guide

Ever found yourself in the bean aisle, staring at navy beans and Great Northern Beans, wondering which bean to grab for your next meal? I’ve been standing in the grocery store, both in hand. As a busy home cook (and a bit of a culinary geek), I’ve tested them in authentic recipes like White Bean Salad, hearty soup, and quick weeknight meals shared with friends during a casual potluck. And yes, even they had strong opinions on texture and taste!

From experimenting with dried beans, learning their uses in different cuisines, and comparing flavor, nutritional values, and how each holds up in a big batch, I found both have unique strengths. This guide is for nutrition-conscious folks, enthusiasts, and everyday bean lovers who want facts, not fluff. Whether you’re into history, culture, or want something delicious, this is your go-to look at what differentiates these humble yet popular legumes.

First things first—here’s what you need to know about both beans.

What are Navy Beans?

Navy beans are small, creamy white, and shaped like kidneys. They’ve been a staple in the United States since the mid-1800s when US Navy sailors relied on them for their healthy, inexpensive nature and long storage life. Also called Pea, Yankee, Boston, or Haricot beans, they’re loved for how they absorb flavors and keep their texture in soups, stews, and casseroles.

I like using them in pureed dips, hearty baked dishes, or simple fiber-rich sides with lemon and garlic at home. They add an extra bite, are full of protein and fiber, and fit perfectly in any dish without stealing the show. For anyone nutrition-conscious or looking for tasty, versatile white beans, navy beans are a wise, reliable choice.

👉Curious how navy beans stack up against other varieties? Don’t miss our full Navy Beans vs Pinto Beans comparison to explore more flavor, texture, and nutrition differences!

What are Great Northern Beans?

Great Northern beans are white beans from North America, especially loved in the northern regions of the United States, giving them their fitting name. These larger beans shine in soups, stews, chilli, salads, and casseroles because they’re sturdy and hold shape even when soft. I often use them mashed or pureed into a creamy base for bean dips or spreads, and they’re fantastic in plant-based dishes like plant-based burgers, thanks to their smooth, creamy consistency and gentle bite.

In my kitchen, I’ve found the key to perfect Great Northern beans is not pressing them too much, especially in dishes like a traditional salad or one-pot meal, to keep that ideal texture. They’re a great meat substitute, bringing plenty of fiber and protein without overpowering the dish. Don’t overcook them, or they’ll lose their lovely, sturdy feel. These beans bring depth, warmth, and hearty goodness to any meal, making them a nutritious, delicious staple.

👉Want more bean matchups? Check out our Great Northern Beans vs Pinto Beans comparison for a quick flavor and nutrition breakdown!

Now that we’ve explored both ingredients, it’s time to compare them!

Appearance

When prepping a recipe, spotting the differences between Navy and Great Northern beans is easy—and essential. Like black beans, Navy beans are small, round beans with a smooth, glossy surface and thin skin. They start out white and dry and turn a soft cream color once cooked, perfect for soups or casseroles where a uniform appearance matters. I often use them when I want the dish to look clean and consistent.

Meanwhile, Great Northern beans are larger and more oval-shaped, sometimes even with a kidney-like shape. Their medium-sized, distinct shape shines in culinary applications that need texture, like a hearty beef stew or a refreshing salad.

I once swapped them by accident in a chili, and the whole look and feel of the meal shifted. That little contrast made all the difference.

Taste

In real-life cooking, Navy beans and Great Northern beans may seem similar. Still, they bring very different experiences to the table. When I make chili or baked beans, Navy beans are my go-to—they have a mild, nutty flavor and a creamy, smooth texture once cooked, which soaks up spices and sauces perfectly. They blend well with other ingredients, offering a subtle richness that makes them a popular choice in comfort foods.

On the other hand, I use Great Northern beans in soups and stews where I want a delicate flavor and satisfying bite. Their mild taste, tender, sometimes slightly firm texture, and meaty consistency work great in hearty meals. Recently, I tossed them into a puree with roasted garlic and was amazed by their velvety, buttery texture. They’re also a bit sweeter than Navy beans and pair well with various ingredients, from greens to smoked meats.

If you’re choosing between the two, think of texture—Navy beans retain a firmer texture. In contrast, Great Northern beans have a creamier consistency. For dishes that need an earthy taste or something slightly earthy, both can shine in different ways.

Navy Beans vs Great Northern Beans: Nutrition Showdown

Suppose you’re anything like me and enjoy experimenting with hearty, healthy meals. In that case, chances are you’ve cooked with Navy Beans and Great Northern Beans. Both are white beans, loaded with fiber, plant-based protein, and essential minerals—but they’re not exactly the same.

Nutrition at a Glance (Per 1 Cup, Boiled, No Salt)

Navy Beans

• Calories: 255 kcal
• Protein: 15g
• Fiber: 10.5g
• Carbohydrates: 53g
• Iron: 3.77mg
• Calcium: 120.36mg
• Magnesium: 184mg
• Potassium: 692.07mg
• Zinc: 1.6mg
• B Vitamins: High in folate and vitamin B
• Glycemic Index: Low (<38)
• Sodium: 0mg

Great Northern Beans

• Calories: 208 kcal
• Protein: 14.5g
• Fiber: 10.2g
• Carbohydrates: 53g
• Iron: 3.54mg
• Calcium: 120.36mg
• Magnesium: 140mg
• Potassium: 692.07mg
• Zinc: 1.38mg
• B Vitamins: Good source of folate, vitamin B
• Glycemic Index: Low (<38)
• Sodium: 0mg

Why It Matters

Both beans are naturally low in sodium, high in fiber, and have a low glycemic index, making them ideal for heart health, blood sugar control, and digestive support. I often recommend them to friends who are managing type 2 diabetes or looking for meat-free protein sources.

And here’s the best part—when you pair beans with grains like corn or brown rice, they create complete proteins, which is gold for vegans and vegetarians.

Personal Tip: I keep both in my pantry at all times. When I’m craving something cozy and rich, Navy Beans win. But for a clean, structured lunch (like a chickpea-style salad), Great Northern Beans shine.👪

Cost

Shopping in May 2025, I noticed during my weekly run to Walmart and WinCo that Navy beans are still slightly cheaper and more readily available than Great Northern beans. At Walmart, a 1lb dry bag of Navy beans is just $1.34, while Great Northern beans go for $1.96—a little bit more, but still affordable. At Winco, I often grab Navy beans from the bulk bins for $1.18/lb and Great Northern for about $1.20/lb. Canned options? Just 82 cents per can, perfect when you’re short on time.

That small price gap usually comes from the Great Northern variant’s larger and slightly different cultivation process. Still, both types are staples in many households, thanks to their affordability, accessibility, and nutritional value. Whether I’m making bean soup for the week or prepping bulk meals, both are a win for budget-conscious shopping.

Cooking Time & Preparation Tips

When cooking Navy and Great Northern beans, I’ve found that choosing between dry and canned makes a real difference, especially if you’re cooking a big batch for the week. Both are popular, delicious, and staples in my kitchen for soups, stews, and oven-baked dishes. Still, their prep time varies depending on your methods and whether the beans are soaked or unsoaked.

Navy Beans (Unsoaked)

• Instant Pot / Pressure Cooker: 35-40 minutes
• Stove Top (Soaked): 25-30 minutes

Great Northern Beans (Unsoaked)

• Instant Pot: 50-60 minutes
• Stove Top: 60–90 minutes

I keep a bag of dried beans in my pantry and usually soak them the night before to save time, especially when planning comfort meals like baked pork and beans or hearty casseroles. A small trick I swear by is to wait to add salt until the end. It keeps the texture firm and avoids that mushy feel. You’ll want to check for creamy centers and intact skins—a sign they’re cooked right.💡

Everyday Kitchen Wins You’ll Actually Use

In my kitchen, Navy Beans are the secret to that creamy, smooth, velvety texture I crave in soups, dips, and slow-cooked chili. They soften beautifully, making them perfect for Boston beans, pork and beans, and classic navy bean soup. I even used them in a garlicky mashed white bean spread last weekend—a total hit with my kids! Their versatile use and mild flavor make them an excellent base for comfort food like baked beans or hearty stews.

Meanwhile, Great Northern Beans are my top pick when I need a firm texture that holds up in a hearty dish. Their thick skins and delicate flavor shine in salads, casseroles, or grain bowls with barley, rice, and roasted veggies—perfect for a quick dinner. They’re highly versatile, too, and bring bite and contrast to rich one-pot meals. Just don’t overcook them—keep them soft, not pressed or mushy, and they’ll always come through.

Keeping Navy & Great Northern Beans Fresh and Tasty

When I buy dry Navy or Great Northern beans, I always store them in a cool, dry place inside an airtight container. This simple step helps maintain their quality and nutritional value while letting them retain their rich flavor. Trust me, properly stored beans last much longer and taste better in all dishes — from hearty stews to fresh salads.

For canned beans, I keep unopened cans in the pantry. Once opened, I refrigerate any unused portions to prevent spoilage. A quick tip from my kitchen: I immediately transfer leftovers into smaller containers so they stay fresh and ready to enjoy later. Proper storage and reheating make all the difference in enjoying these beans safely and deliciously every time.

Cooking with Beans: Easy Recipes & Real Tips

Cooking with Navy and Great Northern beans is one of my favorite ways to make simple, healthy meals. These versatile legumes work great in everything from soups and stews to fresh salads and easy side dishes. I often use my slow cooker or instant pot—add beans, seasonal veggies, and spices for a hearty, wholesome, and flavorful meal packed with protein and fiber.

Navy Beans Recipes

• Boston Baked Beans

A classic New England dish featuring dried navy beans baked with molasses, brown sugar, and bacon.

• Navy Bean Soup

A hearty soup combining dried navy beans, diced tomatoes, ham, and vegetables for a comforting meal.

• Navy Bean and Escarole Stew with Feta and Olives

A Mediterranean-inspired stew with navy beans, escarole, feta, and olives, offering a rich and savory flavor.

• Stampede Beans and Barley

A wholesome dish combining navy beans, barley, vegetables, and a touch of sweetness from prunes.

Great Northern Beans Recipes

• Great Northern Bean Soup

A hearty and comforting soup featuring Great Northern beans, vegetables, and savory broth.

• Slow Cooker Northern White Bean

A flavorful slow-cooked dish combining Great Northern beans with smoked neck bones and seasonings.

• Ham and Beans and More

A rich bean soup made with Great Northern beans, caramelized leeks, ham, and bacon for deep flavor.

A quick tip from experience: always soak your beans first to get the best texture and reduce cooking time. Whether prepping meals for the week or cooking for your family, these beans are affordable pantry staples that bring classic comfort food to your kitchen while fitting perfectly into vegetarian or vegan diets.

Origins and History in a Nutshell

Navy beans—also known as pea beans—became a vital staple food for the United States Navy in the 1800s and 19th centuries. Thanks to their strong nutritional profile and ability to be stored without spoilage, they were a reliable primary source of sustenance on US Navy ships during long voyages. I remember reading how sailors depended on these beans so much that they earned the nickname “navy beans.” It’s incredible how such a humble bean played a crucial role in naval history.

Meanwhile, Great Northern Beans come from Native American tribes and were later embraced by European settlers during their migration across the continent. Both beans share the same botanical ancestor, the common bean (Phaseolus vulgaris), a versatile, widespread plant species first domesticated over 7,000 years ago in places like modern-day Mexico and Central America. This crop’s journey through exploration, colonization, and trade helped it spread to Europe, Canada, and worldwide.

Knowing this deep historical context makes me appreciate how these beans connect us to diverse food traditions and cultures across many regions.

Frequently Asked Questions

Final Thoughts

Both navy beans and Great Northern beans are budget-friendly, plant-based powerhouses that bring comfort and versatility to your kitchen. Navy beans are small and creamy—perfect for baked beans or thick, cozy soups. Great Northern beans are a bit larger and have a mild flavor that shines in salads, stews, or one-pot meals.

Whether you slow-cook from scratch or pop open a can on a busy night, these beans offer texture, flavor, and fiber without breaking the bank.

Ultimately, you can’t go wrong — both are simple, healthy staples worth keeping in your pantry.

The Bean Bite

Hi, I’m the voice behind The Bean Bite — someone who’s genuinely obsessed with beans! What started as a simple love for homemade lentil stew turned into a journey of discovering bean varieties, cooking tips, and their amazing health benefits. This site is my way of sharing that joy with you — one bean at a time.