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Thanksgiving Bean Recipe

The casserole is a satisfying main course for vegetarians, a low-carb side dish for diabetics, and a tasty side dish for the meat eaters at your Thanksgiving table.


  • 2 cups dried Great Northern beans
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 large apples cored and chopped
  • 1 cup peeled, chopped winter squash or pumpkin
  • cup honey
  • 1 small green bell pepper chopped
  • 1 small leek or onion chopped
  • 1 Tablespoon olive oil
  • A pinch of dried, rubbed sage


  • Rinse beans and place them in a large pot with rosemary, and thyme. Cover with water.
  • Bring to a boil. Reduce heat and gently simmer until beans are tender, about 2 hours.
  • Drain beans and discard the herbs.
  • Return beans to pot. Add honey, apples and squash.
  • Heat olive oil in a small frying pan. Sauté leek and bell pepper in olive oil until tender. Add to bean mixture.
  • Add a pinch of sage and salt and pepper to taste
  • Spoon into a 3-quart casserole dish. Add 1 cup of water. Cover and bake at 325 degrees for 60 - 90 minutes or until vegetables are cooked through.