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Slow Cooker Rosemary White Beans Recipe

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This recipe for Slow Cooker Rosemary White Beans is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb bag of dried great northern beans
1 medium onion, peeled and quartered
2 cloves of garlic, smashed and peeled
2 sprigs of rosemary
2 tsp salt
1 tsp ground pepper
4 cups (1 quart) vegetable stock
Directions:
Directions:
Vigorously rinse beans and pick out any bad ones. Transfer beans to a 3 1/2 quart slow cooker and cover with vegetable stock. You want enough liquid to cover about 2 inches over the beans, so if that's not enough, just add some water.

Place onion, garlic, rosemary and salt & pepper on top of beans. Stir to combine.

Cook beans on low for 5-7 hours. I don't like mine too soft, so mine were done right at the 5 hour mark. If you have an older slow cooker that may effect the time as well.

When the beans are done to your liking, pick out the onions and rosemary stems and discard.

I like to add a bit of flakey sea salt to finish and a sprinkle more of fresh chopped rosemary.
Preparation Time:
Preparation Time:
6 hours 10 minutes
Personal Notes:
Personal Notes:
These are very good! Will make these again.

 

 

 

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