Great Northern beans are my favorite type of bean, hands down. Their creamy color and delicious flavor make this bean a great basis for a great soup. This is why I like to put Great Northern beans in as many recipes as I can, including this slow cooker white bean recipe. I love the simplicity of this recipe — it can’t be beat. Whether you’re seeking something inexpensive that you can throw together on the way to work, or you’re trying to make something everyone in the family will love, this Great Northern beans recipe is it!
There are lots of reasons to consider this recipe for your household including the simplicity of the recipe, the ease with which you can swap out ingredients, and the fact that this soup can either be a side soup or a main dish.
I also think the simplicity of this recipe means that you can build on it and make it your own. Want to add corn? Add corn. Think it needs more spice? Add spice! The sky is the limit when it comes to this recipe. It’s all yours to do with what you like. I especially enjoy adding potatoes to this recipe when I want to make it a main dish that my whole family can enjoy for dinner.
Why You’ll Love This Recipe
There are so many reasons to love this recipe. Here’s what keeps drawing me back to this soup again and again:
- The kids love it: Enough said. If my kids love it, it’s a winner!
- It’s easy to throw together at the last minute: Heck, it might be the easiest thing I ever make!
- It reminds me of home: When I was a kid, this recipe was something that my mom would make for us to eat. This recipe can become that for your kids too!
- You can make it something more: Do you want more flavor? More ingredients? This recipe can easily become whatever it is that you’re looking for, so start inventing!
Ingredient Notes & Substitutions
Beans: You don’t have to use Great Northern beans for this recipe – you can choose whatever type of beans you have on hand. Be aware that larger beans may take longer to cook. You can shave cooking time off of this meal by soaking the beans in advance.
Vegetables: Want to add more substance to this soup? Try adding potatoes, carrots, or corn! Whatever you have on hand is what you can add to make it delicious and filling.
Meat: Ham is the natural choice for this soup, but you can choose other types of meat if that’s what you prefer or have on hand.
Seasonings: I completely recommend that you get experimental with the seasonings for this dish. Choose spices that you like, or stick to the recommended seasonings. It’s up to you!
Tips for Success
There’s not many ways to mess up this meal, but I can still give you a few tips to make your cooking process even better:
- Soak the beans in advance to ensure they’re properly cooked when you’re done.
- Get experimental with the seasonings! I love the way the brown sugar can be combined with salt, pepper, cayenne pepper, and more.
- Consider adding potatoes if you want this dish to stand on its own as a hearty meal.
Storage & Reheating
This dish is easy to store in the refrigerator. It makes lots of leftovers too, so you’ll want a plan for reheating them! Start by allowing the mixture to cool. Put the soup into an airtight container and place it in the fridge for three days.
This soup also freezes great – freeze it in individual portions and thaw it overnight in the fridge when you’re ready to cook. Cook the soup over low heat until it’s warm. Please note that if you choose to add potatoes to this soup, the potatoes will change texture when they’re thawing.
Serving Suggestions
You can serve this as a side dish or as a main entrée. If you’re serving this as a main meal, combine it with rolls to make it more filling, and consider coupling it with a salad as well.
FAQs
Can this meal be made vegetarian?
If you’re considering leaving out the ham, consider adding a plant-based meat substitute to give this dish flavor and substance.
Can I make this meal in advance?
You can make this meal in advance! Follow the instructions for storing and reheating this meal.
Notes
This is one of my favorite meals to make when I’m running out of food in the fridge and the pantry. As a parent, it’s important to have those “backup” meals that you rely on. This is one of mine!
Savory Slow-Cooker Great Northern Beans
Ingredients
- 2 lbs. Dried Great Northern beans
- 6 cups Water or low-sodium chicken broth
- 1 ½ lbs. Meaty ham hocks
- 1 Medium carrot peeled and finely chopped
- 1 Stalk celery finely chopped
- ½ tsp. Ground black pepper
- ½ tsp. Cayenne pepper
- Salt to taste added at the very end
Instructions
- Empty the 2 pounds of dried Great Northern beans onto a clean baking sheet or counter. Pick through them carefully to discard any small pebbles or damaged beans, then transfer them to a colander and rinse thoroughly under cool running water.
- Place the rinsed, dry beans directly into the ceramic basin of your slow cooker.
- Add the finely chopped carrot and celery straight into the pot with the beans to establish a sweet, aromatic flavor baseline.
- Nestle the 1 ½ pounds of ham hocks firmly down into the bean layer so they are centrally positioned.
- Pour the 6 cups of water or chicken broth evenly over the ingredients, ensuring the liquid fully covers the beans and partially submerges the pork.
- Add the black pepper and cayenne pepper, stirring the surrounding liquid gently to distribute the spices without disturbing the nestled ham hocks. Do not add salt yet, as cooking dried beans in highly salted water from the start can tighten their outer skin membranes and prevent them from softening properly.
- Secure the slow cooker lid tightly. Cook on Low for 6 to 8 hours (or on High for 4 to 5 hours) undisturbed. Avoid lifting the lid during the first few hours, as escaping steam will significantly lower the cooking temperature and extend your wait time.
- Around the 5-hour mark, check the beans for doneness; they are finished when they are completely plump, tender, and creamy to the core.
- Carefully lift the hot ham hocks out of the slow cooker and transfer them to a cutting board. Use two forks to shred the tender, smoky meat away from the bone and skin, discarding the fat and bone fragments.
- Slide the shredded pork meat straight back into the bubbling bean matrix. Taste the rich broth and season with salt to your personal preference. Stir firmly for 60 seconds, allowing the starches from a few slightly crushed beans to naturally thicken the liquid into a silky gravy before serving hot with a side of cornbread.
