Slow Cooker Rosemary White Beans

Vigorously rinse beans and pick out any bad ones. Transfer beans to a 3 ½-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 and 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 flaky sea salt to finish and a sprinkle more of fresh chopped rosemary.