Slow Cooker Northern White Bean Recipes

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER

Steps:

• Place beans in a large bowl with the water, cover, and soak overnight.
• In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
• In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
• Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
• Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

SLOW COOKER WHITE BEANS

Steps:

• Place beans in a large bowl and add water to cover. Let soak (on the counter) overnight.
• Drain beans and add to 6-quart crock pot.
• Add 5 cups water, onion, ham hocks, red pepper flakes, thyme, and bay leaf.
• Cover and cook on LOW 5 hours.
• Remove ham hocks from crock pot. Season beans to taste with salt and pepper.
• Remove meat from ham hocks, shred and return to crock pot. If beans aren't tender, cover crock pot and continue to cook 30 mins or until beans are soft.

SLOW COOKER NORTHERN WHITE BEAN

Steps:

• Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
• Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
• Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
• Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).

SLOW-COOKER WHITE-BEAN SOUP

Steps:

• Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
• Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

SOUTHERN GREAT NORTHERN BEANS (CROCK POT VERSION)

Steps:

• Start beans in morning.
• Wash beans and pick out any bad beans and toss away.
• Use a 4-6 quart crock pot.
• Pour washed beans into crock pot.
• Add water to about 1 inch over beans.
• Add butter,salt,hot pepper flakes and pork chop or ham bone.
• Cover and cook on high for 2 hours.
• Then turn cooker to low and cook the rest of the day stirring once in a while and adding water only if necessary.
• Do not add to much water at one time other wise your beans will turn out watery, you want a nice thick gravy with your beans.
• When done break up the pork chop or remove meat from ham bone Toss bone.
• If using a whole red hot dried chili pepper remove it now and toss away.(We don't want anyone accidentally biting into that now do we?).
• The beans will be tender in a thick gravy.
• If gravy is to thin move lid on crockpot so that one side is open to let steam escape, To thicken gravy.
• If gravy is to thick add 1/4 cup water at a time until it reaches the consistency you desire.
• Add salt and pepper to taste.
• Will take about 6-7 hours to cook.
• Serve with hot buttered cornbread and iced tea for a good southern rib sticking meal.
• I use this tea recipe #63785 Southern Sweet Tea.
• And I use this cornbread recipe #116185 Sweet Cornbread.
• But if you want a more southern corn bread try my #195163 Cracklin Cornbread recipe.

CROCK-POT WHITE BEANS

Steps:

• Sort beans and soak overnight in enough pure, fresh, water to cover the beans - Or - use the quick method: sort the beans then put them in a saucepan with enough water to cover, and bring them to a boil. Boil the beans for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don't lift the lid).
• After using either pre-soak method, be sure to rinse and drain the beans completely of their soaking liquid before putting them in the crock pot.
• Put a couple table spoons of olive oil in the bottom of the crock pot then throw in the beans and all the other ingredients (including the 6 cups of fresh water.).
• NOTE: the water used in cooking the beans in the crockpot is NOT the same water used for soaking the beans. The water used to soak the beans should be discarded because it may add bitterness.
• Cover and cook on low for about 8 hours, or until beans are tender and creamy.
• Prep time is long only because of the soaking & slow cooking. The ingredients come together very quickly - no more than about 10 minutes of actual prep.