Ingredients
Equipment
Method
Combine Ingredients
- Place the rinsed and sorted dried Great Northern beans, diced carrots, diced celery, diced onion, minced garlic, Italian seasoning, and baking soda directly into your slow cooker insert.
Add Liquid
- Pour the low-sodium vegetable broth over the ingredients in the slow cooker. Stir everything together to ensure the baking soda is dispersed.
Slow Cook
- Cover the slow cooker with its lid. Cook on the HIGH setting for 5-7 hours, or until the beans reach your desired tenderness. Cooking times can vary slightly depending on your specific slow cooker model and the age of the beans.
Finish & Season
- Once the beans are tender, stir in the fresh lemon juice. Taste the stew and adjust seasonings as needed – you might want more salt, pepper, or Italian seasoning.
Serve
- Ladle the hot stew into bowls. If desired, finish with a light drizzle of olive oil for richness before serving.
Nutrition
Notes
Great Northern Beans: While this recipe calls for Great Northern beans, cannellini or navy beans are excellent substitutes. Ensure they are dried and properly rinsed and sorted.
Vegetable Broth: Using low-sodium vegetable broth is key to controlling the stew's saltiness. You can substitute with chicken broth if not strictly vegetarian.
Aromatics: Carrots, celery, and onion (the mirepoix) form the flavor base. Feel free to add other vegetables like diced tomatoes or bell peppers.
Herbs & Spices: Italian seasoning is a blend, but feel free to use individual herbs like oregano, basil, or thyme. A pinch of red pepper flakes can add a touch of heat.