White Beans with Rosemary
These slow cooker beans are a hearty side or main dish. Smoky bacon and earthy rosemary give this comfort food it's unique, homey flavor. Serve with grilled cheese, garlic bread, or as a side for roasted meats.
Servings servings
Equipment
Ingredients
- 1 pound Great Northern or Canellini Beans rinsed and picked through (for stones and yucky stuff)
- 8 ounces bacon cut into bite-sized pieces
- 1 onion chopped
- 4-6 cloves garlic finely chopped or pressed
- 4 cups chicken broth
- 4 cups water
- 2 tablespoons rosemary fresh, chopped
- 2 tablespoons butter
- 1 tablespoon red wine vinegar
- salt and freshly ground pepper to taste
Instructions
Slow Cooker Instructions
- Place beans in a strainer and pick through, removing any shriveled ones. Rinse with cool water and strain. Should you choose to soak your beans overnight to shorten cooking time, rinse the night before and then place in a bowl of cool water, with water reaching 3-4 inches above beans. Strain beans the next day and proceed with recipe.
- Heat a large skillet over medium heat. Add bacon and cook until crisp. Remove from pan and transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and discard (or save) the rest. Add the onions to the bacon drippings and cook until tender, about 3-5 minutes. When they’re almost done cooking, add the garlic and cook 1-2 minutes more. Remove from heat.
- Place the beans, water, chicken broth, bacon, onions, and garlic in your slow cooker and cover. Cooking times may vary due to a variety of factors, but beans are very flexible!
- Unsoaked Dry Beans: Cook on high for 6-8 hours, or low 9-10 hours.Soaked Beans: high 4-6 hours, or low 6-8 hours.
- When done cooking, turn off heat and add the butter, vinegar, chopped rosemary, and season with salt and pepper to taste.
Pressure Cooker Instructions
- Turn your pressure cooker to the saute function to cook the bacon and onions as directed. Continue with recipe as written.
- With dry, unsoaked beans, cook at high pressure for 30-35 minutes (if you have soaked your beans, shoot for 20-25 minutes) and use a natural release for at least 20 minutes before letting out pressure. If beans need additional time, you can seal your pot again and cook for another 5-10 minutes. After pressure cooking is done, continue with recipe as written, adding vinegar, rosemary, and butter. Season with salt and pepper.
Nutrition
Calories: 233kcal, Carbohydrates: 4g, Protein: 14g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 1256mg, Potassium: 260mg, Fiber: 1g, Sugar: 1g, Vitamin A: 155IU, Vitamin C: 2mg, Calcium: 33mg, Iron: 1mg
Calories: 233kcal
Cost: $5
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