• 1 pound Great White Northern Beans, rinsed and picked over
  • 1 medium celery rib, coarsely chopped
  • 2 large shallots, diced
  • 1 large carrot, peeled and coarsely chopped
  • 1/4 pound smoked bacon diced
  • 2 large cloves of garlic, coarsely chopped
  • 5 quarts chicken broth or stock, vegetable stock, or cold water
  • 1 – 2″ sprig fresh rosemary
  • 1 dried bay leaf
  • Fresh, robust, high-polyphenol olive oil such as Frantoio or Picholine.
  • Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)


  1. Combine all the ingredients except for the olive oil in a large slow cooker.
  2. Set the cooker to high for 6 hours.
  3. Once the beans are tender, taste and adjust seasoning.
  4. Drain the beans with a slotted spoon and serve slathered in olive oil with crusty bread.

Re-posted from the Veronica Foods blog.