Ultimate Great Northern Beans Recipes
ULTIMATE GREAT NORTHERN BEANS
I usually cook these outdoors, suspending a cast iron pot over a campfire but honestly, they taste about the same on the stovetop. And the flavor is just great. If you've yet to adopt a cooked beans recipe, this might be the one you're looking for. It's right out of Appalachia.
Provided by Bone Man
Categories One Dish Meal
Time 11h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up.
- In a large cooking pot, pour in the cooking oil and toss in the smoked jowl pieces. Stir and allow them to sizzle over medium heat for 5 or 6 minutes. After they brown a bit, deglaze the pot with about 4 ounces of the chicken broth.
- Add the onion and allow to simmer until the onion is tender, stirring often.
- Rinse the beans in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 48 ounces of water listed in the ingredients.
- Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours).
- Serve with cornbread, fried potatoes, eggs and biscuits.
- If you wish, you can use chunks of ham or bacon instead of pork jowl.
Nutrition Facts : Calories 241.2, Fat 17.4, SaturatedFat 5.9, Cholesterol 19.2, Sodium 793.3, Carbohydrate 13.6, Fiber 3.5, Sugar 1.1, Protein 8
BEST GREAT NORTHERN BEANS
Categories Bean Side Quick & Easy Simmer
Number Of Ingredients 10
Steps:
- Sweat onions and garlic in butter and olive until softened on low heat. Add beans and chicken stock until heated through. Add wine and bring mixture to a boil reducing heat to low after most of the wine vapor has dissipated. Add sour cream and parsley then stir to incorporate. Season with salt and pepper. Serve
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- Sort beans and put them into a large pot. Cover with fresh water (about 2 inches higher than the beans) and let them sit overnight. If you're in a hurry, boil them for 5 minutes, then let them sit covered in the pan for about 30 minutes.
- Rinse the beans and place them in the slow cooker. Add the garlic, onion, salt, pepper, ham and the pinch of ground cloves. Pour in the water and broth. Cover and cook on low for about 8 hours, until the beans are tender and creamy. Add salt and pepper to taste if necessary.
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- Rinse the beans well in water and pick them over. Discard any malformed beans or small stones you might find.
- Add the onion, carrot, celery, bay leaves, garlic, celery flakes, parsley sprigs, and freshly ground black pepper.
- Cover and cook on LOW for 4 1/2 to 5 1/2 hours (start checking for doneness at 4 1/2 hours, taking care to replace the cover quickly to avoid heat loss).
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