There’s a lot to be said for using the slow cooker to prep big batches of beans, and Great Northern ones are no exception. Larger than navy beans but smaller than cannellini beans, Great Northern beans have a delicate nutty flavor and a flattened shape, making them versatile, protein-packed additions to any meal—or a meal on their own.
Great Northern beans made in a slow cooker with an assortment of vegetables give you a 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. Beans also freeze well, so you can use some in a dish right away, keep some in the fridge for the next meal, and/or freeze the rest.
This dish is endlessly customizable. Keep it vegetarian as is, or throw in a ham hock for a smoky, meaty flavor. What’s great about using the slow cooker is that because the beans cook for five hours or more, you do not need to soak them overnight first. It’s a mostly hands-off process that requires little intervention on your part, leaving you free to do other things. Serve with rice, if desired.
“High-protein beans are a sure bet for a versatile, filling, and comforting meal. The beans are delicious by themselves and can be added to so many other dishes like soups or braises. Crock-pot cooking makes this recipe practically hands-off.”
Ingredients
- 1 pound dry great northern beans
- 1 1/2 quarts water
- 1 large onion, chopped
- 1 medium carrot, peeled and cut into 1/2-inch dice
- 1 large rib celery, cut into 1/2-inch dice
- 2 large bay leaves
- 2 cloves garlic
- 1 tablespoon dry celery flakes
- 2 to 3 sprigs fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 2 to 3 teaspoons salt, to taste
Steps to Make It
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Gather ingredients.
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Rinse the 1 pound dry great northern beans well in water and pick them over. Discard any malformed beans or small stones you might find.
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Transfer the beans to the slow cooker. Add 1 1/2 quarts of water to the ceramic insert.
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Add the 1 large onion (chopped), 1 medium carrot (peeled and cut into 1/2-inch dice), 1 large rib celery (cut into 1/2-inch dice), 2 large bay leaves, 2 cloves garlic, 1 tablespoon dry celery flakes, 2 to 3 sprigs fresh parsley, and 1/4 teaspoon freshly ground black pepper.
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Cover and cook on LOW for 4 1/2 to 5 1/2 hours (start checking for doneness at 4 1/2 hours, taking care to replace the cover quickly to avoid heat loss).
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Add 2 to 3 teaspoons salt to taste.
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Discard the bay leaves. 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.
How to Store and Freeze Great Northern Beans
- 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 before you pack them into airtight containers, leaving about 1/2-inch of headspace to allow for expansion. You can also freeze beans in zip-close freezer bags. Use within 3 months for best quality.
