Description
Savory Slow-Cooked Northern Beans is a comforting and hearty recipe featuring tender Great Northern beans simmered gently in a slow cooker with smoky ham hock, fresh vegetables, and aromatic herbs. This dish offers deep, rich flavors and a perfect balance of savory and subtle spice, ideal for a cozy meal any time of year.
Ingredients
Scale
Beans and Liquid
- 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)
Vegetables and Aromatics
- 1 small Onion, diced
- 4 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Celery, diced
Meat and Seasonings
- 1 piece Smoked Ham Hock or Turkey Bacon (for smoky flavor; omit for vegetarian)
- 1 Bay Leaf
- 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)
- 1 teaspoon Red Pepper Flakes (optional for spice)
- 2 tablespoons Olive Oil or Butter (optional for richness)
Instructions
- Preparation: Rinse the dried Great Northern beans under cold water to clean and remove any debris. Soaking the beans overnight is optional but can reduce cooking time.
- Combine Ingredients: In your slow cooker, add the rinsed beans, diced onion, minced garlic, diced carrots, diced celery, smoked ham hock or turkey bacon, bay leaf, dried thyme, smoked paprika (if using), black pepper, and your choice of water or chicken broth. Make sure the beans are fully submerged under the liquid by at least 2 inches to ensure even cooking.
- Slow Cook: Cover the slow cooker with its lid and set the machine to LOW heat for 8-10 hours or HIGH heat for 4-6 hours, depending on your schedule. The beans should be tender and flavors well melded when done.
- Finish: Once cooking is complete, carefully remove the bay leaf and the smoked ham hock or turkey bacon piece from the pot. Season the beans with salt to taste and stir in olive oil or butter if desired for extra richness. Mix well and serve warm for ultimate comfort.
Notes
- Soaking beans overnight is optional but can help reduce cooking time and improve digestibility.
- For a vegetarian version, omit the ham hock or turkey bacon and use vegetable broth instead of chicken broth.
- Adjust seasoning and spice levels to taste, adding more black pepper or red pepper flakes if you prefer heat.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
