White Beans with Rosemary

If I could choose one food that was underrated for me until I became and adult, it would be beans. Hands down. Now as an adult, there’s almost nothing more comforting and cozy than a warm pot of beans and they’re so extremely versatile in meal creation. These white beans with smoky bacon and fresh rosemary are brothy enough to be eaten as a soup, but my favorite is a shallow bowl of beans, topped with a drizzle of olive oil, and sopped up with toasted bread. It’s perfect comfort food, and an easy side or main dish. You can make them in a slow cooker as my photos show, or scroll down to the recipe card for pressure cooker instructions. White beans make excellent leftovers and will store in teh fridge all week, so you can enjoy them in a variety of ways!

Ingredient Notes

• Beans – We’re using dry Great Northern beans here. Make sure to spread out your beans and pick out any shriveled beans or organic debris from processing that shouldn’t be there.
  
• Bacon – This recipe will use 1/2 of a standard pack of bacon. I like to slice right through the package to cut the bacon in half, and then slice into small pieces as seen in the photo below.
  
• Rosemary – Using fresh rosemary is absolutely worth it here. It’s the main flavor element so fresh really is best. If that’s not an option for you, you could try 2 teaspoons dry rosemary, and you’d want to add it with the liquid at the start of the cooking process.
  
• Butter – Butter helps add a smooth finish to these beans.
  
• Vinegar – This recipe calls for red wine vinegar. If you’re in a pinch, use white, or apple cider, but avoid plain white vinegar.

Instructions

1. Take your beans and rinse them, picking through them to remove any stones or yucky, shriveled beans. I like to soak my beans in cold water overnight to decrease cooking time. If you don’t think to soak your beans, that’s okay too, they’ll just cook for longer.
   
2. When you’re ready to go, soaked beans or dry beans, you’ll start by chopping up some bacon.

3. Heat a large skillet over medium heat and then add the bacon. Cook until crisp and then remove the bacon with a slotted spoon to a paper towel-lined plate. Set it aside.
   
4. Reserve a couple of tablespoons of bacon drippings and discard the rest. Add some diced onion and cook until tender and fragrant. When the onion is almost done cooking, add some garlic and cook for a couple minutes more. Remove from heat and set aside.
   
5. Place the beans, some chicken broth, water, garlic, onion, and bacon in a slow cooker. Stir to combine and then cover and cook on high for 6-8 hours (high elevations may need longer) or low all day. Or you could also start it on high until it boils and then turn it down low. Or soak your beans first and cook them shorter. This could really be it’s very own post. But just cook them until the beans are tender.

6. When the beans are tender, you’ll add the final touches for finishing flavor. These simple ingredients add so much to this finished dish. Red wine vinegar, chopped fresh rosemary, and salt and pepper to taste.

Serving Suggestions

You can treat these beans like a soup and serve with Make-Ahead Garlic Bread, Easy No Knead Overnight Artisan Bread, or a grilled cheese sandwich. They would also make a great side for roasted chicken or Herb Roasted Turkey Breast. Serve with a side salad or your favorite green veggie.

Frequently Asked Questions

• Can I make these ahead of time? Great news! In my opinion, beans are even better when reheated the next day. Feel free to make these ahead of time and heat up as desired.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

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