HOMEMADE GREAT NORTHERN BEANS FROM YOUR SLOW COOKER

Homemade Great Northern Beans From Your Slow Cooker image

Provided by @MakeItYours

Number Of Ingredients 11

1 pound dry great northern beans
1 1/2 quarts water
1 large onion, chopped
1 medium carrot, diced
1 large rib celery, chopped
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 (don't add until the beans are tender!)

Steps:

Rinse the beans well and pick them over. Discard any malformed beans or any small stones you might find. I have actually found small stones in dry beans, so always look them over.Transfer the beans to the slow cooker. Add 1 1/2 quarts of water to the pot.Add the onion, carrot, celery, bay leaves, garlic, celery flakes, parsley sprigs, and the freshly ground black pepper.Cover and cook on LOW for 5 1/2 to 6 1/2 hours.
Mine were quite soft after 6 hours, but the age of the beans, the hardness of your water, etc., can make a difference.Add salt, to taste.Serve the beans over rice, in salads, chili, in soups, or mash them to use in dips or as a spread for crostini. They are perfect for use in any recipe that calls for canned great northern beans.Freezing Cooked BeansThe beans can be frozen in freezer containers. Chill the beans and pack them in containers. In 1-pint containers, leave about 1/2-inch of headspace to allow for expansion. Allow about 3/4- to 1-inch of headspace if you are using narrow mouth containers.You Might Also LikeWhite Chili with Chicken and Great Northern BeansSpicy Chicken and White Bean Salad