Ingredients 1 pound dry great northern beans 1 1/2 quarts water 1 large onion (chopped) 1 medium carrot (diced) 1 large rib celery (chopped) 2 large bay leaves 2 whole cloves garlic 1 tablespoon celery flakes 2-3 sprigs fresh parsley 1/4 teaspoon freshly ground black pepper 2-3 teaspoons kosher salt (to taste)
1 pound dry great northern beans. 1 1/2 quarts water. 1 large onion (chopped) 1 medium carrot (diced) 1 large rib celery (chopped) 2 large bay leaves. 2 whole cloves garlic. 1 tablespoon celery flakes.
Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours.
Stir in great northern beans. Add onion and bacon bits. Mix well to combine. Cover and cook on low for 6 to 8 hours. Mix well before serving. HE: 2-1/2 protein, 1 vegetable, 1/4 slider, 5 optional calories Diabetic: 2 meat, 1 vegetable, 1 starch.