This dish brings together the rich flavors of bacon, the creamy texture of potatoes, and the nutritious punch of beans, making it a go-to recipe for families craving comfort food.
2 cans (15 oz each) of cannellini or great northern beans, drained and rinsed
2 cups low-sodium chicken broth
1 teaspoon black pepper
Salt to taste
Instructions
Begin by chopping the bacon into small pieces. Dice the potatoes into bite-sized cubes and the onion into small pieces. Rinse and drain the beans thoroughly to remove excess sodium.
In a skillet over medium heat, add the chopped bacon. Cook until it’s crispy and has released its fat, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
Once the bacon is cooked, transfer it and its rendered fat into the slow cooker. Add the diced onions and potatoes, mixing them well with the bacon pieces.
Gently fold in the drained beans to avoid breaking them up.
Carefully add the chicken broth to the slow cooker. Stir everything together and season with black pepper and salt to taste.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours.
