Great White Northern Beans cooked low and slow in the crockpot until creamy and tender in a Greek tomato broth. This recipe is a healthy source of protein and fiber and works with a gluten free or vegan diet.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Course, Side Dish
Cuisine: American, Greek
Keyword: crock pot, crockpot, gigantes, gluten free, great northern beans, slow cooker, vegan, vegetarian, white beans
Servings: 8bowls
Calories: 431kcal
Author: Chef Sara Furcini
Ingredients
1pounddried great northern beansor dried gigantes beans
2bayleaves
3/4cupolive oilextra virgin
2onionschopped
2carrotssliced
2celery stalkssliced
2clovesgarlicminced
2tbsptomato paste
1poundripe tomatoes, finely choppedor 1 28-oz can crushed tomatoes, preferably San Marzano
1tbspdried oregano
1tspred pepper flakes
1tbsphoneyoptional
1/2cupdry white wine
3ozparsley leavesfinely chopped
2tbspdillchopped
3cupsfiltered water
salt and pepper
Instructions
Add all the ingredients to the crockpot and set to low for 8 hours. I recommend adding 1 Tablespoon salt in the beginning and adding more to taste at the end.
The dried beans will hydrate and cook as the vegetables release steam and the flavors marry. Do not open the lid too often or the steam will escape. Serve the beans with feta or fresh herbs and crusty bread.