This is a favorite around here.  Look here for a recipe that will get you pointed the right way.  I steamed the veggies separate from the soup because I wanted to keep them semi-crisp.

I’m liking the toaster oven’s slow cook feature. These spent about 3 hours on the low setting after an hour set on high. Not at all sure what the actual temps are. They got a dry rub to start and a foil cover, the foil removed and brushed with sauce for a while at the end.

I’ve found that using pancetta in tacos work pretty well. Pretty Well?    It’s G-r-r-reat!  (In Tony Tiger’s voice)
Cut the pancetta into lardons and fry them up. No lettuce in the house so we used thin sliced cabbage with a few fresh peppers. Add some crumbled queso fresco, pico de gallo, your favorite sauce, and enjoy!
We like a few nacho chips with this sort of thing. They’re good ways to get the pico and guac into your mouth. Pro-Tip: Spread some guac or refries onto the chip first so the pico sticks better.

These were made from dry great northern beans using the old standby method for when you want beans for dinner today but forgot to put them in to soak yesterday:  Cover with water in a pot, bring them to a boil, and then turn off the heat and let them sit covered for an hour or two.
From there, I drained the soaking water and added chicken broth, a huge chopped sweet onion, some cured pork hocks, and a few bay leaves. As a change of pace I also added ground cumin, coriander, ginger, and oregano. These were mentioned in a different recipe for beans but they didn’t sound like they would hurt my batch and I think they worked out well.