White Beans with Rosemary

You know how every summer, I spend about 92% of my time complaining about the weather in Louisiana? Yes, it’s true, summer in Louisiana kills my soul (and just for kicks, I thought I’d throw pregnancy into the mix this last summer…it was amazing when my baby was born and I suddenly didn’t feel overheated and filled murderous rage the vast majority of the time). But what’s even more melancholy for this Utah girl are the lack of distinct seasons. Winter can be yucky. Or it could just feel like spring. But we never really get a spring or a fall, which are my two favorite seasons. And in  November, when it’s in the 60s or 70s and I get all homesick for the swirling leaves and crisp, chilly air and legitimate sweater-wearing, I start making food that reminds me of home.

When the weather does get even remotely chilly, I jump all over it. Bust out the corduroys and the Christmas music and make rustic, homey things in my slow cooker like beans with smokey bacon and earthy rosemary. It’s perfect comfort food, especially when you use a loaf of hearty bread like ciabatta and this garlic bread seasoning to make a loaf of garlic bread to dip into your beans.

You’ll need bacon (make sure it’s not maple bacon…yummy as it is, it would only make you sad here), a pound of dry great northern beans, an onion, some garlic, a quart of chicken broth, red wine vinegar, and fresh rosemary.

Take your beans…

and rinse them, picking through them and picking out any stones or yucky, shriveled beans.

Then cut your bacon up into bite-sized pieces.

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.

Reserve 1-2 tablespoons of bacon drippings and discard the rest. Add the onion

and cook until tender and fragrant. When the onion is almost done cooking, add the garlic and cook for 1-2 additional minutes. Remove from heat and set aside.

Place the beans, chicken broth, water, garlic, onion, and bacon in a slow cooker. Cover and cook on high for 6-8 hours (high elevations may need longer) or low all day. Or you could 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. Add the vinegar, chopped rosemary, and season with salt and pepper to taste. This serves about 6-8.

ALSO. If you haven’t already entered our mega-giveaway, be sure to head over there and do that!


  1. My 11-year old told me she could eat this every night and although she is a huge beans and rice fan … it really is that good *and* that easy 🙂 Thanks for sharing 🙂

  2. Made it tonight; LOVED it! My kids liked it, too. I used dried rosemary, because I couldn’t find any fresh, and the kids called it Pine Needle Soup. ha! Delicious anyway 🙂

  3. These beans are AMAZING! The only thing I did differently is use fresh sage instead of rosemary because that’s what I had on hand. We all LOVED it, and my husband actually said that if he ordered this in a restaurant he would not be disappointed. Now, that’s sayng something! We had it with corn bread and honey butter. My husband and the kids saw this as more of a thick soup and it definitely passed for us as a main… it’s very filling. Oh, and I’m in Vegas. It was in the 70s here today. In DECEMBER for goodness sake! Blech…

  4. I made this for dinner tonight, and I have to say……this is my favorite white bean recipe ever. Super yummy!!! I just love rosemary and my twin 4 yo boys gobbled it up! Thanks for a keeper!

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.