Slow-simmered Great Northern Beans with Tomatoes are plump, tender, and packed with flavor in this delicious and budget-friendly recipe.
Prep Time 5 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours35 minutesminutes
Servings 8servings
Ingredients
1pounddried great Northern beans
7cupswater
4ouncessalt pork
2fresh rosemary stems(or 1 ½ teaspoons dried)
1teaspoonsalt
2dashes Worcestershire sauce
1tablespoondark corn syrup
14.5ouncescanned diced tomatoeslightly drained
Instructions
Rinse and pick over the beans.
Place in a deep pot or Dutch oven with cold water, salt pork, and rosemary stalks.
Bring to a boil, lower heat to a steady simmer and cook for 2 hours adding more water if needed to keep beans moist.
Remove the salt pork and add the remaining ingredients. Bring back to a boil and reduce the heat to a simmer.
Cook, uncovered, for an additional 15-20 minutes or until most of the water is absorbed and beans are tender.
Remove the rosemary stalks before serving.
Notes
Substitute other dried white beans such as navy or cannellini for the great northern beans.
Substitute four 15-ounce cans of beans for the dried beans. Use the beans with their liquid and reduce the water to 2-3 cups. The cooking time should be reduced to about 45 minutes.
Cool leftovers completely and store in an airtight container in the refrigerator for up to five days. May be stored frozen for a few months.