Slow cooker recipes for......?

Question

white beans? Any ideas? I have never used white beans before. The only bean soup I usually make is split pea soup. It always turns out great!

Answer 1

Chicken Chili
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons vegetable oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
Sour cream and shredded cheddar cheese, optional
In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=24523

Slow-Cooked White Chili
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21416
Flavorful White Chili
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16877
Smoky Beef N Beans
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=10067

Answer 2

You will love this recipe and make it many times. I started out without corn but, iut just seemed right to add it too.

Bean, Ham Bone and White Corn Soup

1 pkt Great Northern white beans - (16 oz)
1 x ham bone with a little meat on it
1 can whole-kernel white corn - (15 1/4 oz) undrained
2 can chicken stock - (14 1/2 oz ea)
1 tbl dried oregano
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp freshly-ground black pepper or to taste
3 x bay leaves (optional)
Additional water to cover if needed
1 lrg onion chopped
2 x celery stalks chopped
4 x carrots diced small
3 x garlic cloves sliced
2 can stewed or diced tomatoes - (14 1/2 oz ea) pureed
Salt to taste
Sliced green onions to taste

Soak the beans in cold water to cover overnight.
Remove meat from the ham bone, cut it into 1/2-inch cubes (about 3 cups) and reserve. Drain beans and place in the crock pot with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover crock pot and cook on HIGH for 3 to 4 hours.
Add the remaining ingredients except reserved ham cubes and green onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. For more zing, add cayenne or crushed red pepper flakes when adding second set of ingredients.
About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary.
Serve as complete meal or over rice. Leftovers freeze well.
10 servings.

Answer 3

1 bag frozen seasoning mix (onions, peppers, celery etc) dump in the beans, if you have a ham bone or left over ham throw that in, add what ever seasonings you like then water or chicken stock ( i use 1 can of stock and rest water) . Are you making soup or putting over rice like we so in the south (or cornbread) if not soup about and 1 hr before ready to serve i add in about a pound of smoked sausage that i've fried or microwaved. I use this basic recipe for baby lima's, navy beans, red beans, black beans. If i am making soup i add more water and the seasonings may change depending on the beans. If I am cooking them overnight is set crock pot on low. otherwise on high.

Answer 4

Great Northern Bean Soup. Add Beans soaked over night to diced Ham, diced Onion (small amount of chopped Celery if you like) and a small can of Crushed Tomatos. Salt & Pepper to taste. (I also add about a 1/4 cup of Catsup - reduces acid)
Cook until beans are tender.
Left over Baked Ham is the best to use.

Answer 5

Slow Cooker Northern White Bean Bacon Chowder
INGREDIENTS
1 1/2 cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
1/8 teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk
DIRECTIONS
Place beans in a large bowl with the water, cover, and soak overnight.
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.
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.
Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
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.

Answer 6

Just rinse your beans, let them soak over night or do the quick soak option on the back of the package, drain, and then add water and ham salt and pepper to taste, and put on the low setting for about 6 to 8 hours...

I like white beans alot better myself.. tastes better to me

Answer 7

Get some jalapenos onions, carrots celery, white beans, spicy sausage, baby you got a stew goin

Answer 8

srry but i dont know how to cook