Northern Beans Recipes

NORTHERN BEANS

Steps:

• pre-heat oven 300 degree.
• fry bacon in small fry pan until starting to turn crisp.
• add onion and cook until soft.
• In large dutch oven or again a roaster/crock pot add all ingredients and stir until well mixed.
• cook covered for 3 hours.

ULTIMATE GREAT NORTHERN BEANS

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.

SAVORY AND SPICY NORTHERN BEANS (QUICK AND EASY!)

Steps:

• In a large pan, heat the oil over medium heat. Add the garlic, onion, and red pepper flakes and saute for 2-3 minutes on medium until slightly soft.
• Add the beans, parsley, rosemary, salt, and pepper. Increase heat to medium high and cook for about 4-5 minutes. While they are cooking, mash about half of the beans with a fork until they reach the consistency that you prefer.
• If you would like, you can garnish with some additional olive oil and ground pepper.

GREAT NORTHERN BEAN STEW

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.