About This Recipe

This recipe provides a method for preparing Great Northern beans using a crockpot, or slow cooker. The long, gentle cooking process is ideal for transforming dried beans into a tender, creamy, and flavorful dish with minimal active preparation time. It is a simple, foundational recipe that yields a versatile result.

Why You’ll Love This Recipe

This recipe requires minimal hands-on effort, as the crockpot does the majority of the work. It is an economical way to prepare a hearty and nutritious ingredient. The resulting beans can be used as a side dish, added to soups and stews, or served as a main course.

Ingredients

• 1 pound (about 2 1/4 cups) dried Great Northern beans
• 6 cups water, plus more for soaking
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: Ham hock, ham bone, or diced ham

Step by Step Instructions

1. Sort and Rinse: Pour the dried beans onto a clean surface or into a bowl. Sort through them to remove any small stones or debris. Transfer the sorted beans to a colander and rinse thoroughly under cold running water.
2. Soak the Beans (Optional but Recommended): Place the rinsed beans in a large bowl and cover with several inches of cold water. Allow them to soak for at least 8 hours or overnight. Alternatively, for a quick soak, place the beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans after either soaking method.
3. Combine in Crockpot: Transfer the drained and rinsed beans to the crockpot. Add the 6 cups of fresh water, chopped onion, minced garlic, and black pepper. If using a ham hock, ham bone, or diced ham, add it to the pot.
4. Cook: Cover the crockpot and cook on the LOW setting for 7 to 9 hours, or on the HIGH setting for 4 to 5 hours. The beans are done when they are tender and creamy.
5. Season: Once the beans are fully cooked, stir in the salt. If you used a ham hock or bone, remove it from the pot, shred any meat, and return the meat to the beans.
6. Serve: Serve the beans hot with their cooking liquid.

FAQ

Do I have to soak the beans first?
Soaking is not strictly mandatory for crockpot cooking, but it is highly recommended. Soaking reduces the cooking time and helps the beans cook more evenly. It can also make them easier to digest for some people.

Why add the salt at the end?
Adding salt at the beginning of the cooking process can sometimes cause the bean skins to become tough. Adding it after the beans are fully tender helps ensure a creamy texture.

Can I use canned beans instead?
This specific recipe is designed for cooking dried beans. Canned Great Northern beans are already cooked and only need to be reheated, which would not require a long crockpot cooking time.

You Must Know

It is important to ensure that the beans reach a full boil during the cooking process, especially when using a crockpot. Some older or less powerful crockpot models may not get hot enough to safely destroy a natural toxin called lectin (phytohaemagglutinin) found in raw beans, particularly kidney beans. While Great Northern beans have lower levels of this compound compared to red kidney beans, boiling for at least 10 minutes is recommended to ensure safety. To be cautious, you can boil the soaked beans on the stovetop for 10 minutes before transferring them to the crockpot to finish cooking.

Storage Tips

Allow the cooked beans to cool completely. Transfer them, along with their cooking liquid, to an airtight container. They can be refrigerated for up to 4 days. For longer storage, cooked beans can be frozen for up to 6 months. Thaw frozen beans in the refrigerator before reheating.