This is a yummy way to cook white beans. Beans are such a wonderful staple to keep in your pantry and eat regularly! They are inexpensive, tasty and high in nutrition food value! I love to serve this with cornbread, sourdough or tortilla chips. We always double this recipe. To make a crock full.1lb Great Northern Beans (white kidneys, or navy beans)
1 onion, chopped
2-3 carrots, sliced into small chunks
2 ribs of celery, chopped
8 cloves of garlic, crushed
2T bullion (I use Better than Bullion)*
1 dr bay leaf
2T oil
1 butter
salt and pepper to taste (at the end)
- Soak bean overnight, drain and rinse. (If you crock is not in use, do it right in your crock. No sense making another dish dirty!)
- Put beans back in the crock and add remaining ingredients. Pour enough water to cover and sit 1 inch over the beans.
- Cook on Low 8-10 hours (may need to add a little more water, peek at it)
*If the beans are too wet, take out a cup of means and puree or mash them and add them back into the pot to thicken (or stick an immersion blender in for a quick second).
Serves 6-7
* You used to have to get this boullion a the health food stores, but I was tickled to see it on my local Walmart shelf!
Enjoy!
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