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Slow Cooker White Beans with Rosemary
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Description
Beans, beans, what a wonderful fruit…
Ingredients
- 2 cups Dry White Beans, Covered In Water And Soaked Overnight Then Drained
- 15 ounces, weight Canned Diced Tomatoes
- 4 cups Chicken Or Vegetable Stock, Plus More If Needed
- 8 cloves Peeled Garlic
- 1 whole Small Onion, Diced
- 1 sprig Rosemary, Leaves Removed From The Stem Then Minced, Or Sub 1 Teaspoon Dried Rosemary For The Sprig
- 2 Tablespoons Butter
- Salt To Taste
Preparation
Add all ingredients (except salt) to the bowl of a slow cooker. If needed, add more stock so the beans are covered with liquid.
Cook on low for 10 hours or high for about 6 until the beans are tender. Taste the beans, and add as much salt as you’d like.
Serve with fresh Parmesan, crusty bread, or sliced grilled chicken over the top.
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Kim @ Kim in the Kitchen on 11.26.2014
This looks really yummy! I love beans and the rosemary should give it just the right kick!