Slow Cooker Italian White Beans
- Number of Servings: 10
Ingredients
1 - 16oz pkg dry beans white bean (Great Northern)4-6 galic cloves, peeled and minced or pressed6 cups of water or low sodium vegatable broth1 large onion, chopped2 large bay leaves1-1/2 tsp. dried basil1/4 tsp. dried oregano1 tsp. dried Rosemary1/3 tsp. cracked black pepper or coarsly ground1 cup sun died tomatoes in oil, finely chopped1 cup cured black olives in oil, pitted1 Tbs. extra virgin olive oil
Serving size 10 - 1 cup servings
Wash beans and pick over, discarding any mismatched or broken beans or debris.
In order to improve the digestibility of the beans, it is best to soak them overnight.
Combine ingredients except for the olive and tomatoes in a slow cooker
Set slow cooker to high setting. This varies with each slow cooker; the mixture should be at a slow simmer but not boiling rapidly. Reduce heat if necessary.
Simmer for 5 to 6 hours, or until beans are tender; this varies according to the age and growing conditions of the beans, and how long they were in storage.
When the beans are beginning to soften but now yet quite done, add the tomatoes, olives and salt (about 1 teaspoon) and pepper to taste. Taste and adjust seasoning, adding a pinch of cayenne or red hot pepper flakes, a pinch of fresh oregano or basil to freshen them up a dash of onion or garlic power, etc.
Variation: This rib-warming slow cooked side dish is transformed to a flavorful, full fledged meal when a ham or pork bone, ham hocks, sopressato or pepperoni stick or a few thick chuncks of panchetta or prosciutto (fatty ends) are tossed into the pot. If a Parmesan cheese rind is available, this can be added for a different flavor component.
Number of Servings: 10
Recipe submitted by SparkPeople user REBECKY44.
Wash beans and pick over, discarding any mismatched or broken beans or debris.
In order to improve the digestibility of the beans, it is best to soak them overnight.
Combine ingredients except for the olive and tomatoes in a slow cooker
Set slow cooker to high setting. This varies with each slow cooker; the mixture should be at a slow simmer but not boiling rapidly. Reduce heat if necessary.
Simmer for 5 to 6 hours, or until beans are tender; this varies according to the age and growing conditions of the beans, and how long they were in storage.
When the beans are beginning to soften but now yet quite done, add the tomatoes, olives and salt (about 1 teaspoon) and pepper to taste. Taste and adjust seasoning, adding a pinch of cayenne or red hot pepper flakes, a pinch of fresh oregano or basil to freshen them up a dash of onion or garlic power, etc.
Variation: This rib-warming slow cooked side dish is transformed to a flavorful, full fledged meal when a ham or pork bone, ham hocks, sopressato or pepperoni stick or a few thick chuncks of panchetta or prosciutto (fatty ends) are tossed into the pot. If a Parmesan cheese rind is available, this can be added for a different flavor component.
Number of Servings: 10
Recipe submitted by SparkPeople user REBECKY44.
Nutritional Info Amount Per Serving
- Calories: 95.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 116.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.9 g
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