Crock Pot Great Northern Beans

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/11/24
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 5 hrs 30 mins
Total: 5 hrs 45 mins
Servings: 6 to 8 servings
Yield: 8 1/2 cups

There's a lot to be said for using the slow cooker to prep big batches of beans, and Great Northern ones are no exception.

Larger than navy beans but smaller than cannellini beans, Great Northern beans have a delicate nutty flavor and a flattened shape, making them versatile, protein-packed additions to any meal—or a meal on their own.

Great Northern beans made in a slow cooker with an assortment of vegetables gives you a side dish to pair with grilled meats, a flavorful ingredient for salads, dips, soups, or stews, or a meal prep foundation to build on all week. Start with dried beans for the most economical dish and add vegetables and seasonings to taste. Beans also freeze well, so you can use some in a dish right away, keep some in the fridge for the next meal, and/or freeze the rest.

This dish is endlessly customizable. Keep it vegetarian as is, or throw in a ham hock for a smoky, meaty flavor. What's great about using the slow cooker is that because the beans cook for five hours or more, you do not need to soak them overnight first. It's a mostly hands-off process that requires little intervention on your part, leaving you free to do other things. Serve with rice, if desired.

Crockpot great Northern beans with plain white rice in a bowl

The Spruce Eats / Abbey Littlejohn
What You'll Need to Make This Great Northern Beans Recipe
A Sharp Chef's Knife
A Great Vegetable Peeler
A Handy Dandy Slow Cooker

"High-protein beans are a sure bet for a versatile, filling, and comforting meal. The beans are delicious by themselves and can be added to so many other dishes like soups or braises. Crock-pot cooking makes this recipe practically hands-off." —Diana Andrews

Crock Pot Great Northern Beans Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 pound dry great northern beans

  • 1 1/2 quarts water

  • 1 large onion, chopped

  • 1 medium carrot, peeled and cut into 1/2-inch dice

  • 1 large rib celery, cut into 1/2-inch dice

  • 2 large bay leaves

  • 2 cloves garlic

  • 1 tablespoon dry celery flakes

  • 2 to 3 sprigs fresh parsley

  • 1/4 teaspoon freshly ground black pepper

  • 2 to 3 teaspoons kosher salt, to taste

Steps to Make It

  1. Gather ingredients.

    Ingredients for crock pot great Northern beans recipe gathered

    The Spruce Eats / Abbey Littlejohn

  2. Rinse the beans well in water and pick them over. Discard any malformed beans or small stones you might find.

    Great Northern beans being covered with water in a bowl

    The Spruce Eats / Abbey Littlejohn

  3. Transfer the beans to the slow cooker. Add 1 1/2 quarts of water to the ceramic insert.

    Great northern beans in the slow cooker

    The Spruce Eats / Abbey Littlejohn

  4. Add the onion, carrot, celery, bay leaves, garlic, celery flakes, parsley sprigs, and freshly ground black pepper.

    Carrots, celery, onion, and bay leaves added to beans in slow cooker

    The Spruce Eats / Abbey Littlejohn

  5. Cover and cook on LOW for 4 1/2 to 5 1/2 hours (start checking for doneness at 4 1/2 hours, taking care to replace the cover quickly to avoid heat loss).

    Tan-colored cooked great Northern beans in the slow cooker

    The Spruce Eats / Abbey Littlejohn

  6. Add kosher salt to taste.

    Salt added to great Northern beans in the slow cooker

    The Spruce Eats / Abbey Littlejohn

  7. Discard the bay leaves. Serve the beans over steamed or boiled rice; use them in salads, chili, stew, or soup; or mash them as a dip or a spread for crostini appetizers.

    Great Northern beans being stirred with a wooden spoon in the slow cooker

    The Spruce Eats / Abbey Littlejohn

Variations

  • Dice about 1/4 pound of salt pork and add it to the slow cooker along with the vegetables.
  • Add a ham shank to the slow cooker along with the vegetables. Remove the bone before you serve the beans.
  • Mix about 1/4 cup of diced cooked bacon or 1/2 cup of diced ham into the beans before you serve them.
  • Replace some or all of the water with vegetable or chicken broth for a richer flavor.

How to Store and Freeze Great Northern Beans

  • Store leftovers in an airtight container in the refrigerator for 4 or 5 days. Reheat them at medium power in the microwave or in a saucepan over medium heat on the stove. You can also enjoy them cold in a salad or dip.
  • Freeze leftover beans in recipe-portion or serving-size containers for later use. Let the beans cool thoroughly before you pack them into airtight containers, leaving about 1/2-inch of headspace to allow for expansion. You can also freeze beans in zip-close freezer bags. Use within 3 months for best quality.

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