Ingredients

The following ingredients have 9 Servings
  • 6 slices Bacon ((*see note))
  • 16 ounces Dried Great Northern Beans (soaked (**see note))
  • 32 ounces Low-Sodium Chicken Broth (store bought or homemade)
  • 1 whole Onion (diced)
  • 3 - 5 whole Carrots (diced)
  • 2 cloves Garlic (minced)
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Kosher Salt (to taste)

Instruction

  • Chop raw bacon into smallish bits and cook in a skillet on the stove-top until the bacon is crispy. Remove cooked bacon from skillet with a slotted spoon and drain on a paper towel lined plate. Set aside.
  • Drain the soaking water from the beans and pour the beans into a 6 to 7 quart slow cooker.
  • Add the the chicken broth, onion, carrots, garlic, thyme, rosemary and pepper to the slow cooker.
  • Add additional water as needed to cover the beans by about 1 inch.
  • Add half of the cooked bacon to the slow cooker, setting the remaining cooked bacon aside in the refrigerator to add later.
  • Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 to 8 hours or until the beans are cooked through.
  • Right before serving add the rest of the cooked bacon into the slow cooker and season to taste with additional salt if needed.