SLOW COOKER NORTHERN WHITE BEAN RECIPE | ALLRECIPES
Provided by: Santilia Lovett
Categories: Bean and Pea Side Dishes
Total time: 11 hours 15 minutes
Prep time: 15 minutes
Cook time: 3 hours 0 minutes
Yield: 6 servings
|1 ½ cups dried great Northern beans, rinsed|
|2 large smoked neck bones|
|2 (14 ounce) cans chicken broth|
|½ teaspoon soul seasoning|
|½ onion, finely chopped|
|½ teaspoon white vinegar, or to taste|
|1 pinch white sugar, or to taste|
|1 dash hot sauce, or to taste|
- Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
- Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
- Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
- Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).
Calories 252.2 calories, CarbohydrateContent 31.1 g, CholesterolContent 34 mg, FatContent 4.5 g, FiberContent 9.6 g, ProteinContent 21.7 g, SaturatedFatContent 1.4 g, SodiumContent 1149.5 mg, SugarContent 2.7 g
SLOW-COOKER WHITE BEAN, SPINACH & SAUSAGE STEW RECIPE …
Provided by: EatingWell Test Kitchen
Categories: Healthy Turkey Sausage Recipes
Total time: 15 hours 50 minutes
|2 cups dried cannellini beans|
|5 cups unsalted chicken stock|
|1 plum tomato, stem end trimmed (about 5 ounces)|
|1 teaspoon kosher salt|
|½ teaspoon black pepper|
|4 garlic cloves, lightly crushed|
|2 fresh rosemary sprigs|
|6 ounces spinach-and-feta chicken-and-turkey sausage (such as Applegate Organics), cut diagonally into 1/2-inch-thick slices|
|5 ounces baby spinach, roughly chopped|
|¼ cup chopped fresh flat-leaf parsley|
|2 tablespoons extra-virgin olive oil|
- Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain the beans. Place the beans in a 5- to 6-quart slow cooker. Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs. Cover and cook on LOW until the beans are tender, about 7 hours.
- Lightly mash the bean mixture with a potato masher, breaking up the tomato and garlic. Add the sausage to the slow cooker; cover and cook on LOW until thoroughly heated, about 20 minutes. Add the spinach and parsley, stirring just until the spinach begins to wilt. Discard the rosemary sprigs. Ladle the stew into bowls; drizzle evenly with the oil before serving.
Calories 314 calories, CarbohydrateContent 39 g, FatContent 9 g, FiberContent 22 g, ProteinContent 21 g, SaturatedFatContent 2 g, SodiumContent 642 mg, SugarContent 2 g
SLOW-COOKER CHICKEN & WHITE BEAN STEW RECIPE | EATINGWELL
Provided by: Adam Dolge
Categories: Slow-Cooker & Crock Pot Soup & Stew Recipes
Total time: 7 hours 35 minutes
|1 pound dried cannellini beans, soaked overnight and drained (see Tip)|
|6 cups unsalted chicken broth|
|1 cup chopped yellow onion|
|1 cup sliced carrots|
|1 teaspoon finely chopped fresh rosemary|
|1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided|
|2 bone-in chicken breasts (1 pound each)|
|4 cups chopped kale|
|1 tablespoon lemon juice|
|½ teaspoon kosher salt|
|½ teaspoon ground pepper|
|2 tablespoons extra-virgin olive oil|
|¼ cup flat-leaf parsley leaves|
- Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
- Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
- Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
- Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.
Calories 493.4 calories, CarbohydrateContent 53.8 g, CholesterolContent 67.8 mg, FatContent 10.9 g, FiberContent 27.4 g, ProteinContent 44.2 g, SaturatedFatContent 3 g, SodiumContent 518.4 mg, SugarContent 4.5 g
SLOW-COOKER WHITE BEAN PARMESAN SOUP RECIPE – NYT COOKING
Provided by: Sarah DiGregorio
Total time: 1
Yield: 4 to 6 servings
|1 pound dry cannellini beans, soaked overnight and drained|
|Kosher salt and black pepper|
|8 ounces Parmesan, hard rinds cut off and reserved, the rest grated for serving|
|1 cup wheat berries|
|1/4 cup olive oil|
|1 large onion, finely chopped|
|1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved|
|3 celery stalks, sliced 1/2-inch thick|
|6 garlic cloves, roughly chopped|
|1 teaspoon fennel seeds|
|1 teaspoon red-pepper flakes|
|2 sprigs fresh rosemary|
|1/2 cup dry white wine|
|6 cups chicken stock or broth|
|Leaves from 1 small bunch flat-leaf parsley, chopped|
|Juice of 1 large lemon|
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
- Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
- Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
- Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
@context http//schema.org, Calories 715, UnsaturatedFatContent 13 grams, CarbohydrateContent 86 grams, FatContent 23 grams, FiberContent 18 grams, ProteinContent 42 grams, SaturatedFatContent 9 grams, SodiumContent 1191 milligrams, SugarContent 9 grams