| |
Prep time: 20 mins
Cook time: 10-12 hours
Servings: 10
Ingredients
1/2 tsp of freshly ground black pepper
1/2 tsp of dried rosemary
1/2 tsp of dried thyme
2 minced cloves garlic
3 - 5 diced carrots
1 diced onion
32 oz of chicken broth, low-sodium
16 oz of dried great northern beans, soaked and drain (I prefer to soak overnight)
6 bacon slices, chopped into bite sizes
Kosher salt to taste
Preparations
1. Cook chopped bacon in a frying pan over medium high heat until the bacon is crispy.
2. Remove and drain cooked bacon on a paper towel. Set aside.
3. Pour the drained beans into a 6 quart or larger slow cooker.
4. Add in the rosemary, chicken broth, thyme, garlic, carrots, pepper and onion to the slow cooker.
5. Feel free to add more water if necessary, just enough to cover the beans by one inch.
6. Divide the cooked bacon into two and add one half into the slow cooker, reserve the remaining in the refrigerator for serving.
7. Cook with the lid on for 10 to 12 hours on LOW or for 6 to 8 hours on HIGH, until the beans are cooked through.
8. Add the reserved bacon just before serving into the slow cooker and season with more salt in necessary. Enjoy!
