Savory Slow-cooked Northern Beans
Hearty slow-cooked northern beans simmered with aromatics and smoked bacon for deep, savory flavor. Simple prep and long, low cooking delivers creamy beans perfect for soups, stews, or a comforting main.
Ingredients
Main Ingredients
- 2.5 cups dried northern beans soaked overnight and drained
- 2 tbsp olive oil
- 4 slices smoked bacon chopped
- 1 cup yellow onion finely chopped
- 4 clove garlic minced
- 1 cup carrot diced
- 1 cup celery diced
- 2 tbsp tomato paste
- 6 cups chicken broth low-sodium recommended
- 2 leaf bay leaf
- 1 tsp dried thyme
- 2 tsp kosher salt adjust to taste
- 1 tsp black pepper freshly ground
- 1 tsp smoked paprika
Instructions
Preparation Steps
- Drain the soaked northern beans and rinse under cold water. Set aside.
- In a skillet over medium heat, warm the olive oil. Add chopped bacon and cook until the fat renders and edges are crisp, about 5 minutes. Transfer bacon to the slow cooker, leaving the fat in the skillet.
- Add onion, carrot, and celery to the skillet and sauté in the bacon fat until softened, about 5–7 minutes. Stir in the garlic and tomato paste and cook another 1 minute until fragrant.
- Transfer the sautéed vegetables to the slow cooker with the drained beans. Add the cooked bacon, chicken broth, bay leaves, thyme, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 8 hours (or on high for 4–5 hours) until beans are tender and creamy. Check seasoning near the end and adjust salt and pepper as needed.
- Remove bay leaves. If you prefer a thicker texture, mash a cup of the beans against the side of the cooker and stir. Serve hot with crusty bread or over rice.
Notes
Make this vegetarian by omitting the bacon and using vegetable broth. Beans keep well and often taste better the next day. Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
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