Description
A comforting and hearty recipe for slow-cooked Great Northern beans infused with smoky ham hock, aromatic herbs, and vegetables. This dish offers rich flavors and tender beans perfect for a satisfying meal or side dish.
Ingredients
Scale
Beans and Broth
- 2 cups Dried Great Northern Beans (or navy or cannellini beans as substitute)
- 6 cups Water or Chicken Broth (chicken broth recommended for richer flavor)
Aromatics and Vegetables
- 1 small Onion, diced
- 4 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Celery, diced
Seasonings and Extras
- 1 piece Smoked Ham Hock or Turkey Bacon (for smoky flavor; omit for vegetarian)
- 1 leaf Bay Leaf (remove before serving)
- 1 teaspoon Dried Thyme (or Italian seasoning as alternative)
- 1 teaspoon Smoked Paprika (optional)
- 1 teaspoon Black Pepper (to taste)
- 1 teaspoon Salt (add at the end)
- 2 tablespoons Olive Oil or Butter (optional for richness)
- 1 teaspoon Red Pepper Flakes (optional for spice)
Instructions
- Preparation: Rinse the dried Great Northern beans under cold water, removing any debris. Soaking them overnight is optional but can reduce cooking time and improve digestibility.
- Combine Ingredients in Slow Cooker: In your slow cooker, add the rinsed beans, diced onion, minced garlic, smoked ham hock or turkey bacon, bay leaf, dried thyme, smoked paprika (if using), black pepper, diced carrots, diced celery, and your choice of water or chicken broth. Ensure the beans are fully submerged by at least 2 inches of liquid for even cooking.
- Slow Cook the Beans: Cover the slow cooker with its lid and set the temperature to LOW for 8-10 hours or HIGH for 4-6 hours. Cook until beans are tender and creamy, and flavors have melded together naturally.
- Finish and Season: When cooking is complete, carefully remove the bay leaf and ham hock or turkey bacon piece. Season the beans with salt to taste. Stir in olive oil or butter if desired for added richness and creaminess. Optionally, sprinkle red pepper flakes before serving to add a spicy kick.
- Serve Warm: Serve the slow-cooked Northern beans warm as a hearty main dish or side, perfect for cold days or comforting meals. The beans pair well with crusty bread or rice.
Notes
- Soaking beans overnight can reduce cooking time and help with digestion but is not required.
- Omitting the ham hock or turkey bacon makes this recipe vegetarian-friendly; for vegan, substitute butter with olive oil and use vegetable broth.
- Adjust seasoning and spice levels according to taste preferences.
- Leftover beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- For a thicker broth, mash some beans against the side of the slow cooker before serving.
