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 gives 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.
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