This recipe also works for Great Northern Beans or Butter Beans. Place a folded towel over the lid of the crockpot to keep moisture and heat from escaping.
Put rinsed beans in a four quart crockpot and cover with water to a level about three inches above the level of the beans. Add salt, chicken bouillon, and dried onions. Stir well to disolve the bouillon. Cover and cook on high for about 5 hours or until beans soften. Check the beans after about three hours and add boiling water if they need more juice - NEVER ADD COLD WATER OR THE BEANS WILL BE TOUGH. Add white pepper to taste - I usually add about a half a teaspoon, stir and replace lid. Turn heat to low and cook an additional hour before adding black pepper to taste. Add more salt if needed to taste. This dish freezes well.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 191 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.6mg | 2 % | |
Potassium 674mg | 18 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 13.9g | 55 % | |
Sugars, other 20.7g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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