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Easy and Delicious Slow Cooker Cassoulet
Dinner French

Easy and Delicious Slow Cooker Cassoulet

4.5

Prep
25 min
Cook
260 min
Total
285 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add bacon; cook, turning often, until crisp and brown, about 10 minutes. Drain on paper towels. Crumble when cool; set aside.
  2. 2 Add onion to same skillet; cook and stir until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken browned, 5 to 8 minutes. Stir in tomato paste.
  3. 3 Transfer chicken mixture to a slow cooker. Stir in great Northern beans, diced tomatoes, and bacon; cover the cooker. Cook on Low until cassoulet thickened and chicken very tender, 4 to 5 hours. Sprinkle with parsley before serving.

By smart cookie

How to Make Cassoulet
Dinner French

How to Make Cassoulet

4.5

Prep
20 min
Cook
160 min
Total
660 min

Instructions

  1. 1 Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
  4. 4 Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
  5. 5 Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
  6. 6 Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
  7. 7 Bake bean cassoulet in the preheated oven for 30 minutes.
  8. 8 Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
  9. 9 Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
  10. 10 Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

By John Mitzewich

Plant-Based Potato Salad
Dinner

Plant-Based Potato Salad

5.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
  2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
  3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
  4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Chicken and White Cheddar Queso Chili
Dinner

Chicken and White Cheddar Queso Chili

5.0

Prep
10 min
Cook
12 min
Total
24 min

Instructions

  1. 1 Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.

By Bibi

Slow Cooker Northern White Bean Bacon Chowder
Dinner

Slow Cooker Northern White Bean Bacon Chowder

3.8

Prep
30 min
Cook
600 min
Total
630 min

Instructions

  1. 1 Place beans in a large bowl with the water, cover, and soak overnight.
  2. 2 In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
  3. 3 In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
  4. 4 Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
  5. 5 Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

By CORWYNN DARKHOLME

White Chili V
Dinner

White Chili V

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
  2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk

Quick Italian Rice Soup
Dinner

Quick Italian Rice Soup

Prep
7 min
Cook
23 min
Total
30 min

Instructions

  1. 1 In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
  2. 2 Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
  3. 3 Cook until rice is tender and vegetables are warmed through, about 8 minutes.

By Arizona Desert Flower

Bean-Hole Beans
Dinner American

Bean-Hole Beans

5.0

Prep
55 min
Cook
720 min
Total
790 min

Instructions

  1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
  2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
  3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
  4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
  5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Chili Verde
Dinner

Chili Verde

4.5

Prep
10 min
Cook
510 min
Total
520 min

Instructions

  1. 1 Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
  2. 2 Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
  3. 3 Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

By SASSYLUCKYL

White Chili
Dinner American

White Chili

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
  2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Slow Cooker Northern White Bean
Dinner American

Slow Cooker Northern White Bean

4.6

Prep
15 min
Cook
180 min
Total
675 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse; set aside.
  3. 3 Place neck bones in a slow cooker and pour chicken broth over bones; stir in soul seasoning.
  4. 4 Cook on High until meat falls off the bone, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
  5. 5 Stir beans, onion, vinegar, sugar, and hot sauce into the slow cooker; spread shredded meat over bean mixture.
  6. 6 Cook on Low for 4 to 6 hours or High for 2 to 4 hours.

By Santilia Lovett

Quick and Easy White Chili
Dinner

Quick and Easy White Chili

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
  3. 3 Remove from the heat and stir in Monterey Jack until melted.

By LEMONADE63

Super Easy Chicken Chili
Dinner

Super Easy Chicken Chili

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
  2. 2 Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

By Megs

White Bean Shredded Chicken Chili
Dinner

White Bean Shredded Chicken Chili

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
  2. 2 Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

By Chef BamBam

Slow Cooker Baked Beans
Dinner American

Slow Cooker Baked Beans

4.2

Prep
Cook
840 min
Total
840 min

Instructions

  1. 1 The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
  2. 2 In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

By creamcheese5

Popa's Simple White Chili
Dinner

Popa's Simple White Chili

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
  2. 2 Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
  3. 3 Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

By bdweld

Bean and Butternut Squash Soup
Dinner

Bean and Butternut Squash Soup

4.9

Prep
15 min
Cook
90 min
Total
585 min

Instructions

  1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. 2 Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
  3. 3 Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
  4. 4 Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
  5. 5 Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

By Mo Hanan

2-Bean Chili
Dinner

2-Bean Chili

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
  2. 2 Add tomato juice and beans and heat through.
  3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Cream Cheese Chicken Chili
Dinner

Cream Cheese Chicken Chili

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
  2. 2 Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

By Ginger

Best Slow Cooker White Chicken Chili
Dinner

Best Slow Cooker White Chicken Chili

5.0

Prep
20 min
Cook
220 min
Total
240 min

Instructions

  1. 1 Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
  2. 2 Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
  4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  5. 5 Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
  6. 6 Cook until chili is warmed through, about 30 minutes more.

By Yoly

Sue's Beans
Dinner

Sue's Beans

4.6

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a Dutch oven over medium heat. Use a large pot or saucepan if you do not have a Dutch oven. Add the beef, bacon and onion. Cook and stir until beef is evenly browned and crumbled. Drain off grease.
  3. 3 Stir in the baked beans, kidney beans and Great Northern beans. Combine the ketchup, brown sugar, salt, mustard powder, vinegar and molasses; stir into the beans. If you are not using a Dutch oven, transfer to a casserole dish.
  4. 4 Bake for 1 1/2 hours in the preheated oven.

By Jackie E

Slow Cooker Ham and Beans
Dinner American

Slow Cooker Ham and Beans

4.2

Prep
10 min
Cook
720 min
Total
730 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker.
  3. 3 Pour enough water into the slow cooker to cover the mixture by about 2 inches.
  4. 4 Cover and cook on Low, stirring occasionally, for 12 hours.

By Jessica Kimble

Rachel's Turnip Green Soup (Instant Pot)
Dinner

Rachel's Turnip Green Soup (Instant Pot)

4.0

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil; when hot, saute sausages and onion together until browned, 5 to 7 minutes. Transfer to a bowl.
  2. 2 Mix chicken broth, turnip greens, great northern beans, cannellini beans, tomatoes, water, ham bone broth, garlic soup mix, Cajun seasoning, and garlic powder together in a large bowl.
  3. 3 Pour broth mixture into the hot pressure cooker and scrape the browned bits off the bottom. Return cooked sausages and onion to the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By ButlersBistro

Ham and Beans
Dinner American

Ham and Beans

4.3

Prep
15 min
Cook
120 min
Total
615 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse beans; transfer to a large stockpot. Cover with cold water and let stand overnight or at least 8 hours. Drain and rinse beans.
  3. 3 Return beans to stockpot; add ham, onion, sugar, parsley, and cayenne pepper. Pour in enough water to cover and season with salt and pepper.
  4. 4 Bring to a boil; reduce heat to low and simmer until beans are tender, adding more water if needed, about 1 1/2 to 2 hours.
  5. 5 Serve and enjoy!

By STEPHNDON

Sausage, Kale, and Sweet Potato Soup
Dinner

Sausage, Kale, and Sweet Potato Soup

4.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
  2. 2 Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
  3. 3 Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.

By Lauren

Slow Cooker Pasta e Fagioli Soup
Dinner

Slow Cooker Pasta e Fagioli Soup

4.0

Prep
15 min
Cook
245 min
Total
260 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
  2. 2 Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.

By Allrecipes Member

Porotos Granados (Chilean Bean Stew)
Dinner Latin American

Porotos Granados (Chilean Bean Stew)

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
  2. 2 Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

By Stefanie N

Slow Cooker Baked Beans Using Canned Beans
Dinner American

Slow Cooker Baked Beans Using Canned Beans

4.5

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Mix together barbecue sauce, ketchup, brown sugar, and mustard in a 4-quart slow cooker until smooth. Stir in beans, bell pepper, onion, and ham until well combined.
  2. 2 Cook on Low until thickened, 8 to 12 hours.

By wannabe chefette