Slow Cooker White Beans with Rosemary
Green Olive Company
The beans above are exceedingly delicious, simple, and comforting. They remind me of bygone days spent in my Italian grandmother's kitchen, and the sense of comfort I had when she would set a brimming bowl of pasta fagioli, in front of me. Eating her simple, nutritious, and downright scrumptious food always brought a smile to my face. I hope this recipe does the same for you.
Ingredients
- 1 pound Great White Northern Beans, rinsed and picked over
- 1 medium celery rib, coarsely chopped
- 2 large shallots, diced
- 1 large carrot, peeled and coarsely chopped
- 1/4 pound smoked bacon diced
- 2 large cloves of garlic, coarsely chopped
- 5 quarts chicken broth or stock, vegetable stock, or cold water
- 1 - 2" sprig fresh rosemary
- 1 dried bay leaf
- Kosher salt and fresh ground pepper to taste
1/2 cup Extra Virgin Olive Oil
Directions
- Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.
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