Great Northern beans make a tasty side dish for grilled meats. This is a fantastic staple for soups, stews, salads, dips, and meal prep bases that you can build on throughout the week.
1 medium carrot, peeled and cut into 1/2-inch dice
1 lb. dry great northern beans
2 large bay leaves
2 cloves garlic
1 large onion, chopped
1 large rib of celery, cut into 1/2-inch dice
1 tbsp dry celery flakes
1 1/2 qt. water
1/4 tsp freshly ground black pepper
2 to 3 tsp kosher salt, to taste
2 to 3 sprigs of fresh parsley
Prepare all the ingredients.
In water, rinse the beans well. Pick any malformed beans or tiny stones and discard them.
In the slow cooker, place the beans. To the ceramic insert, add 1 1/2 qt. of water.
On top of the beans, add the onion, carrot, celery, bay leaves, garlic, celery flakes, parsley sprigs, and freshly ground black pepper.
Cover and set to cook for 4 1/2 to 5 1/2 hours on LOW. Begin to check the doneness at 4 1/2 hours, making sure to quickly replace the lid to prevent heat loss.
To taste, add kosher salt.
Remove the bay leaves and discard them.
Serve the beans immediately over boiled or steamed rice. You can also use these beans in soup, salads, chili, or stew. Or mash the beans and enjoy them as a dip or a spread for crostini appetizers.
Keywords: Crock Pot Great Northern Beans
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