Great Northern Beans Recipe Crockpot
This great northern beans recipe crockpot style gives you soft, creamy white beans in a smoky ham broth. The slow cooker needs no soaking and almost no attention, and the pot makes plenty for leftovers.
8
servings15
minutes10
hoursDry great northern beans cook with diced ham, onion and garlic until creamy. The broth thickens naturally into a flavorful pot liquor.
Ingredients
1 lb dry great northern beans, rinsed and picked over
2 cups diced cooked ham or 1 smoked ham hock
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, diced
1 celery stalk, diced
6 cups chicken broth
2 cups water
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp smoked paprika
Salt to taste
Hot sauce for serving
Directions
- Rinse the beans and pick out any stones or shriveled ones.
- Add the beans, ham, onion, garlic, carrots and celery to a 6-quart slow cooker.
- Pour in the broth and water. Add the bay leaf, thyme, pepper and paprika.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours. The beans are done when they are creamy and tender all the way through.
- If you used a ham hock, take it out, shred the meat and return it to the pot.
- Remove the bay leaf.
- Mash a ladleful of beans against the side to thicken the broth.
- Season with salt, a little at a time, tasting as you go.
- Serve with cornbread and hot sauce.
Notes
- Great northern beans are mild and creamy, a bit larger than navy beans. Cook them on LOW for the creamiest result. Leftovers keep 5 days and thicken in the fridge, so add broth when reheating. They freeze for 3 months. For a vegetarian version, skip the ham and add extra smoked paprika.
Why great northern beans suit the crockpot
Great northern beans are large, mild and creamy once cooked, and they take on whatever flavor you give them. A slow cooker is the easiest way to get there, since ten hours of gentle heat softens the beans all the way through with no pre-soak and no watching the pot.
Here they simmer in chicken broth with ham, carrots, celery and a bit of smoked paprika. By the end the broth turns rich and slightly thick, and the beans keep their shape instead of breaking apart. The long, slow cook is also what makes the beans so easy to digest and creamy, which is hard to match on a stovetop without hours of watching.
Ingredient notes
Dry great northern beans: Rinse them and pick out any stones or shriveled ones. Check the date on the bag, since old beans take much longer to soften.
Ham or ham hock: Diced cooked ham works well and is quick. A smoked ham hock gives deeper flavor, and you shred the meat at the end.
Onion, carrots and celery: Dice them evenly. They melt into the broth and give it a sweet, hearty base.
Chicken broth and water: Six cups of broth and two cups of water give enough liquid to cover the beans by a couple of inches.
Smoked paprika: Half a teaspoon adds a soft smoky note, especially if you use diced ham instead of a hock.
Thyme and bay leaf: These add herb flavor that stays in the background. Remove the bay leaf before serving.
Tips for the best result
Salt at the end: Salt early can toughen the bean skins. Add it when the beans are tender, a little at a time, and taste as you go.
Mash a ladleful: Press some beans against the side of the cooker to thicken the broth into a creamy base without flour.
The most common mistake is stopping too soon: If the beans are still chalky in the center, they need more time, not more liquid. Keep cooking until they are creamy all the way through. Older beans may take an extra hour or two. Keep the lid on for the whole cook, since lifting it lets out heat and adds time, and top off with hot water if the level drops below the beans.
Swaps and variations
Use navy or cannellini beans in the same amounts for a similar result. Swap the ham for smoked sausage or turkey for a leaner pot. Add a can of diced tomatoes for a tangy edge, or a handful of greens in the last 30 minutes. For a vegetarian version, skip the ham and use vegetable broth with extra smoked paprika.
Canned beans do not work for this long cook. They break down into mush within a couple of hours, so use dry beans for this recipe. A spoonful of tomato paste stirred into the broth gives a deeper color and a mild tang that works well with the smoke.
What to serve with it
Serve in deep bowls with warm cornbread and a dash of hot sauce. A simple coleslaw or sliced tomatoes on the side balance the soft beans. Chopped raw onion on top gives a crisp contrast that many Southern cooks consider essential. A bowl of chopped sweet onion or a spoonful of chow-chow on the side adds crunch and acid against the soft beans.
Storing, freezing and reheating
Refrigerate for up to 5 days. The beans soak up broth as they sit, so add a splash of water or broth when you reheat on the stove over medium heat.
The soup freezes well for up to 3 months. Cool it fully and freeze in portions. Thaw in the fridge overnight, then warm and stir to bring the creamy texture back. Label and date the containers, since frozen beans look the same for months, and freeze them flat in bags to save room.
Great Northern Beans Recipe Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 14, led by dry great northern beans, diced cooked ham or 1 smoked ham hock, yellow onion, garlic
Tips for Great Northern Beans Recipe Crockpot
Great northern beans are mild and creamy, a bit larger than navy beans. Cook them on LOW for the creamiest result. Leftovers keep 5 days and thicken in the fridge, so add broth when reheating. They freeze for 3 months. For a vegetarian version, skip the ham and add extra smoked paprika.
Great Northern Beans Recipe Crockpot FAQ
How long does Great Northern Beans Recipe Crockpot take?
Great Northern Beans Recipe Crockpot takes 10 hours of cooking after 15 minutes of prep.
How many people does Great Northern Beans Recipe Crockpot serve?
This recipe makes 8 servings.
What do I need to make Great Northern Beans Recipe Crockpot?
14 ingredients, led by dry great northern beans, diced cooked ham or 1 smoked ham hock, yellow onion, garlic. Amounts are in the recipe card above.
