Description
This hearty and comforting dish of slow-cooked Northern beans is infused with aromatic herbs and smoky flavors, making it a cozy, soul-warming meal or side dish.
Ingredients
Units
Scale
- 1 pound dried Great Northern beans (or navy beans)
- 6 cups water or chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 smoked ham hock (or 4 slices thick-cut bacon, chopped)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon black pepper
- Salt, to taste (add at the end)
- 1 tablespoon olive oil or butter (optional, for richness)
Optional Add-Ins:
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 teaspoon red pepper flakes
Instructions
Step 1: Prepare the Beans
- Rinse dried beans thoroughly under cold water, removing any debris.
- (Optional) Soak beans overnight in water, then drain and rinse before cooking to reduce cooking time and improve texture.
Step 2: Add Ingredients to the Slow Cooker
- Place beans in the slow cooker.
- Add onion, garlic, ham hock (or bacon), bay leaf, thyme, smoked paprika, and black pepper.
- Pour in water or chicken broth, ensuring the beans are covered by at least 2 inches of liquid.
Step 3: Slow Cook
- Cover and cook on LOW for 8–10 hours or on HIGH for 4–6 hours, until beans are tender and creamy.
- Check occasionally, adding more liquid if needed to keep beans submerged.
Step 4: Season and Serve
- Remove ham hock, shred any meat, and stir it back into the beans.
- Season with salt to taste. Drizzle with olive oil or butter for extra richness.
- Serve warm, garnished with parsley or green onions.
Notes
- Smoky Option: For added smokiness, use smoked paprika or double the bacon.
- Vegetarian Version: Omit ham hock and use vegetable broth for a meatless option.
- Texture Tip: Avoid adding salt early, as it can toughen the beans during cooking.
