Can you give me your best bean recipe?

I have some cooked great northern beans & do not know what to do with them - we already had ham & beans - I am looking for some other uses for my beans.

Any & all responses appreciated.

I've seen recipes where you can make soup, spread for crostini and bruschetta, and dips that resemble hummus. Or just toss them in a white chili.

I've never had great northern beans, but if they are similar to pinto beans or even peruano beans, you can try the following:

Ingredients:
Bacon 2 -3 slices
Onion 1/2 an onion, diced
Jalapeno 1 cut and diced
Tomato 1 medium, cut and diced
Cilantro to your liking, about 1/4 cup cut

Cook bacon in a pot until just cooked and the fat has been released. Add onion and coat in the bacon fat, continue to stir so that bacon and onions don't burn, Cook until onion is translucent, add jalapeno and tomato. Add beans. If there isn't enough broth from the beans, you can add a bit of water or chicken broth, just enough to make a broth. Once heated, add cilantro and turn off.
You can adjust the jalapeno to your taste if you don't want too spicy

Minestrone Recipe
===============
1/2 pound (about 1 1/4 cups) dried Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, chopped
1 rib celery, chopped
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes, peeled and cut into 3/4-inch dice
4 cups shredded green cabbage, preferably Savoy
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
1 (28-ounce) can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth, preferably low-salt
Freshly grated Parmesan, and Garlic Bread

In a large bowl, let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.

In a heavy kettle, cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food processor puree half of them with 1 cup of the reserved liquid, and stir the puree and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan and the garlic bread.
--------------------------------------...

Hum.. I think I would saute up a diced onion and 4-5 cloves minced garlic, with some chopped up bacon and a can or two of diced chilies and toss the beans in to warm them up then sprinkle some grated monery jack or pepper jack on each serving and serve them with a green salad and some toasted bagette (bread) slices...