A base recipe for a white bean side dish that makes a nice fiber addition to any meal. The flavor is simple and savory but can be altered easily to fit any menu.

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INGREDIENTS

1 lb Great Northern Beans ; uncooked
4 stalks Celery ; chopped
1 small Yellow onion ; chopped
3/4 cup Lentils ; uncooked and rinsed
1 large Carrot ; Sliced
1 Tbsp Chicken bouillon
1 Tbsp Garlic powder
1 Tsp Black pepper
1/2 Tsp Hot mustard
1/2 Tsp Salt
1/8 Tsp Crushed Red Pepper ; optional
Roux - to thicken
1 Tbsp Cornstarch ; Mix with a bit of cold water

Servings

INSTRUCTIONS

DAY 1: PREP

Sort, wash, and rinse Northern White Beans. Cover with cool water and soak OVERNIGHT at least 6 hours.

DAY 2: PREP

Cut vegetables; Celery, Onion, Carrot. Measure and rinse Lentils, add to veggie mixture. Set aside.

* Make Hot Mustard: 2 tbsp water plus 1/4 cup ground mustard and mix until smooth. (Save remaining mustard sauce for later use; meat marinade or dipping, use however your meal requires.) could substitute or omit.

Measure and COMBINE garlic powder, pepper, salt, bouillon, hot mustard, and water. MIX. (Optional: add crushed red pepper; add a Roux for saucy beans.)

READY TO COOK

Once soaked, rinse beans until water runs clear. Add beans to crockpot. Add all prepared ingredients. Cover with additional water if needed. COOK on LOW FOR 10 hrs.

SERVE with your favorite savory meat, or make it a vegetarian meal.

NOTES

*CHOICE to either DRAIN the remaining liquid or THICKEN with a roux for saucy beans. Depends on how you plan to use the beans.
To make a simple ROUX: add cornstarch (or flour) to water, boil for a minute and add to crockpot before cooking.

---can add or substitute ingredients to suit any meal.---

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Crockpot Northern Beans

1 lb Great Northern Beans uncooked
4 stalks Celery chopped
1 small Yellow onion chopped
3/4 cup Lentils uncooked and rinsed
1 large Carrot Sliced
1 Tbsp Chicken bouillon 
1 Tbsp Garlic powder 
1 Tsp Black pepper 
1/2 Tsp Hot mustard 
1/2 Tsp Salt 
1/8 Tsp Crushed Red Pepper optional
  Roux - to thicken 
1 Tbsp Cornstarch Mix with a bit of cold water

DAY 1:  PREP

Sort, wash, and rinse Northern White Beans. Cover with cool water and soak OVERNIGHT at least 6 hours.

DAY 2: PREP

Cut vegetables; Celery, Onion, Carrot. Measure and rinse Lentils, add to veggie mixture. Set aside.

Measure and COMBINE garlic powder, pepper, salt, bouillon, hot mustard, and water.  MIX.

(Optional: add crushed red pepper; add a Roux for saucy beans.)

READY TO COOK

Once soaked, rinse beans until water runs clear. Add beans to crockpot. Add all prepared ingredients. Cover with additional water if needed.  COOK on LOW FOR 10 hrs. 
 
SERVE with your favorite savory meat, or make it a vegetarian meal.

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 8 Servings

Calories: 282
Calories from Fat: 10 (4%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0.1mg		0 %
Sodium 334.8mg		12 %
Potassium 1069.5mg		28 %
Total Carbohydrate 51.6g		15 %
	Dietary Fiber 17.9g	72 %
	Sugars, other 33.7g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 282

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