Slow Cooker White Beans with Rosemary
Author:
Green Olive CompanyThe 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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