I talked earlier about our White Bean Chili, so I though I'd post the recipe. There are as many variations as people who make it, but this one works well for us. You'll notice that it makes good use of your ceramic slow cooker (Crock Pot is a registered trademark). I recommend the use of these things whenever possible, and also the use of slow cooker liners, which make clean-up easy.
Dry Great Northern Beans - 2lb
Chicken Stock - 2 ea, 32 oz boxes
Diced Green Chilis - 2 cans, 4 oz each
Medium Yellow onion - diced
Tumeric - half teaspoon
Monterey Jack Cheese - 2 cups shreded
Salt to taste
Meat (Chicken or ham) about a pound. Shredded or diced.
The night before, wash your beans then put them in a ceramic slow cooker to soak. We soak then in the chicken broth. Before bedtime, put the slow cooker on low, and go to bed. They'll cook all night. At daylight, add the other ingredients. Simmer on low till lunch.
Serve with cornbread or crackers. Your choice.