Brown bacon. Cut into small pieces. Put the Great Northern beans, sour cream, brown sugar and the bacon together on low until it thickens, about 2 hours. I add cornstarch to thicken. Enjoy.
Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
br>I use this tea recipe #63785 Southern Sweet Tea.
ood processor, puree 2 cups Great Northern beans with 1 cup chicken
Fry bacon and remove from pan.
Add thinly sliced onions, brown sugar, mustard and vinegar to drippings.
Mix and simmer 15 minutes.
In bean pot or casserole dish, combine pork and beans with drained Great Northern beans and drained butter beans.
Add onion mixture and bacon; mix well.
Bake, uncovered, at 375\u00b0 for 1 hour.
To make Bean Soup Mix: Combine yellow split
Wash Great Northern beans and cover with cold water.
Allow to stand overnight.
Add dry mustard to remove snappers.
Place over high heat, adding butter to keep down foaming.
Bring to boiling point.
Cover and reduce heat, so water will simmer.
Stir carefully a time or two.
After 1 hour, add salt.
Continue cooking another 1/2 to 1 hour until beans are tender, but not mushy.
Drain cooked beans, saving liquid.
Sort and rinse beans.
Cover with water and cook until barely tender, about 1 to 1 1/2 hours.
Drain.
Pour beans into a 2-quart casserole.
Reserve liquid from beans.
Lightly brown sausage in oil.
Add onion, garlic and celery.
Cook until tender.
Add seasoning, tomato paste, 2 cups bean liquid and salt.
Pour over beans.
Stir.
Cover.
Bake at 350\u00b0 for 1 hour.
Add more bean liquid if necessary.
Top with cheese and brown lightly.
Serves 8.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Blend great Northern beans, 3/4 cup tomatoes,
place 1 1/2 cups great northern beans, 1 cup peanut butter
Stir well. Add baked beans, kidney beans, Great Northern beans, and pinto beans
Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
acon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and
br>Add both cans of Great Northern beans.
Bring to a
oaked and drained bag of great northern beans.
Bring to a
Mix first 4 ingredients.
Drain 2 small cans of lima beans or 1 large can Great Northern beans.
Add 1 regular can baked beans. Mix all together with 4 slices fried bacon.
Bake 1 hour at 350\u00b0 to 375\u00b0.
ot.
Quick soak the great northern beans by putting them into
In a 6 quart Dutch oven, over medium heat, cook beef, green pepper and onion with chili powder and pepper until beef is browned and vegetables are tender, stirring to separate meat.
Spoon off fat.
Add tomato juice, kidney beans and great northern beans. Heat to boiling.
Reduce heat to low.
Cover:cook 20 minutes, stirring occasionally.
Makes 6 cups or 6 servings.
egrees C).
Drain the great Northern beans, garbanzo beans, navy beans