|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 16g||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Great Northern beans made in a slow cooker with an assortment of vegetables gives you a versatile side dish to pair with grilled meats; a flavorful ingredient for salads, dips, soups, or stews; or a meal prep foundation to build on all week. Start with dried beans for the most economical dish and add vegetables and seasonings to taste. You can keep it vegetarian or throw in a ham hock for smoky, meaty flavor. Because the beans cook for six hours or more, you do not need to soak them overnight first.
Click Play to See This Healthy Crock Pot Great Northern Beans Recipe Come Together
- 1 pound dried Great Northern beans
- 1 1/2 quarts water
- 1 large onion (chopped)
- 1 medium carrot (diced)
- 1 large rib celery (diced)
- 2 large bay leaves
- 2 whole cloves garlic
- 1 tablespoon celery flakes
- 2 to 3 sprigs fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 2 to 3 teaspoons kosher salt (to taste)
- Optional: ham hock
- Serving suggestion: steamed or boiled rice
Rinse the beans well and pick them over. Discard any malformed beans or small stones you might find.
Transfer the beans to the slow cooker. Add 1 1/2 quarts of water to the ceramic insert.
Add the onion, carrot, celery, bay leaves, garlic, celery flakes, parsley sprigs, and freshly ground black pepper.
Cover and cook on LOW for 5 1/2 to 6 1/2 hours.
Add kosher salt, to taste.
Serve the beans over steamed or boiled rice; use them in salads, chili, stew, or soup; or mash them as a dip or a spread for crostini appetizers. You can use them in any recipe that calls for canned Great Northern beans.
- You can optionally plan for a quick-soak and some time at a simmer before you add the beans to the slow cooker. Do this for older beans or if you feel you frequently under-cook dried beans when you use them.
- Store leftovers in an airtight container in the refrigerator for 4 or 5 days. Reheat them at medium power in the microwave or in a saucepan over medium heat on the stove. You can also enjoy them cold in a salad or dip.
- Freeze leftover beans in recipe-portion or serving-size containers for later use. Let the beans cool thoroughly on the counter before you pack them into airtight containers, leaving about 1/2-inch of head space to allow for expansion. Reserve about 3/4- to 1-inch of headspace in narrow-mouth containers to allow for expansion. You can also freeze beans in zip-top freezer storage bags. For best quality, use them within three months.
- Dice about 1/4 pound of salt pork and add it to the slow cooker along with the vegetables.
- Add a ham shank to the slow cooker along with the vegetables. Remove the bone before you serve the beans.
- Mix about 1/4 cup of diced cooked bacon or 1/2 cup of diced ham into the beans before you serve them.