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The slow cooker is my favorite way to cook dried white beans. They are incredibly easy, taste better than canned, and cost a lot less. What’s not to like?
These slow cooker white beans turn out tender and flavorful with very little hands-on work. You can serve them warm or at room temperature, drizzled with a little olive oil and sprinkled with salt and pepper, or use them as a building block for all kinds of meals.
I like to make a big batch and freeze them in small containers to use anywhere canned white beans are called for. They are perfect for spooning over toasted bread, stirring into soups, tossing into salads, or using in recipes like Creamy Tuscan White Bean Dip or a Simple Tuna and White Bean Salad. Since they take 8 to 10 hours to cook, they are ideal for overnight cooking or long, slow days at home.
Table of Contents
Why I Love this Recipe
- The slow cooker does all the work with very little effort from me.
- Dried beans taste better and have a creamier texture than canned.
- They’re inexpensive and great for stretching the grocery budget.
- I can season them simply or change things up depending on how I plan to use them.
- They freeze beautifully and save time later.
- They work in everything from soups and salads to dips and pasta dishes.
- They’re naturally filling and fit easily into a WW-friendly way of eating.
Ingredients and Substitutions
- Dried White Beans – Cannellini beans work beautifully here, but great northern or navy beans are also good choices. This same method works with many other dried beans as well.
- Garlic – Whole or lightly crushed garlic cloves add gentle flavor as the beans cook. You can leave them whole for a mild taste or mince them for more intensity.
- Herbs of Choice – Fresh or dried herbs both work. Bay leaf, thyme, rosemary, oregano, or sage are all good options. Tie fresh herbs together for easy removal after cooking.
- Salt and Pepper – Add a small amount of salt at the beginning, then adjust at the end once the beans are tender. Finish with freshly ground black pepper if you like.
How Many Calories and WW Points in Slow Cooker White Beans?
According to my calculations each serving of slow cooker white beans has:
- Calories: 90
- WW Points: 0
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 2 PointsPlus
A great source of fiber and protein, they work with the Old Weight Watchers Simply Filling Plan too.
How to Make Slow Cooker White Beans
Ideal Slow Cooker Size: 4- to 6-Quart.
- Rinse the beans and pick them over to remove any broken beans or debris.
- Place the beans in a large bowl and cover with cold water by 2 to 3 inches. Refrigerate for 4 hours or up to overnight.
- Drain the beans and transfer them to the slow cooker. Add the garlic, herbs, and 1 teaspoon salt. Cover with fresh cold water by 1 to 2 inches.
- Cover and cook on LOW until tender, 8 to 10 hours. Always test a few beans, as they may not all finish at exactly the same time.
- Season with additional salt and pepper to taste and let stand for 10 minutes. Discard herbs before serving.
Recipe Variations and Tips
- Different Beans – Pinto beans, great northern beans, navy beans, black-eyed peas, and more all work with this method.
- Important Note About Red Kidney Beans – Red kidney beans contain a natural toxin that may not be destroyed if the slow cooker doesn’t reach a high enough temperature. To be safe, soak them, drain, then boil in fresh water for 10 minutes before slow cooking.
- Different Seasonings – Try bay leaf, dried thyme, rosemary, oregano, garlic powder, chili powder, cumin, paprika, or smoked paprika.
- Add Vegetables – Chopped onion, carrots, celery, fennel, or a small chile pepper add extra flavor.
- Make Them Meaty – Add a ham hock, smoked turkey leg, bacon, or salt pork for a richer pot of beans.
- Hard Water Tip – If your water is very hard, adding 1/4 teaspoon baking soda per cup of beans can help them soften.
Serving and Storage Ideas
Serve these white beans as a simple side dish, spooned over toasted bread, stirred into soups, or tossed into salads and pasta dishes. They are also perfect for mashing into dips or spreads.
Cool completely, then store in the refrigerator for up to 5 days or freeze in portion-sized containers for longer storage.
If you’ve made these Crock Pot Low Fat White Beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker White Beans Recipe
Ingredients
- 1 pound dried white beans (great northern, cranberry, cannellini etc.)
- 2 large garlic cloves, slightly crushed
- Herbs of choice (bay leaf, fresh rosemary sprig, thyme sprigs, etc.)
- Salt and freshly ground black pepper
Instructions
- Ideal Slow Cooker Size: 4- to 6-Quart.
- Rinse the beans and pick them over to remove any broken beans or small stones.
- Place the beans in a large bowl and cover with cold water by 2 to 3 inches. Refrigerate for 4 hours or up to overnight.
- Drain the beans and place them in the slow cooker. Add the garlic and herbs, if using, and 1 teaspoon salt. Add fresh cold water to cover by 1 to 2 inches.
- Cover and cook on LOW until tender, 8 to 10 hours. (Always test a few beans to determine doneness because not all of them will be cooked at the same moment.)
- Add salt to taste and let stand for 10 minutes. Discard the herbs before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) For another flavor boost you can also add: 1 carrot, trimmed, 1 celery stalk, 1 onion during cooking and then discard when done. If your water is hard, at 1/4 teaspoon baking soda for each cup of beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: The Italian Slow Cooker (affiliate link) by Michele Scicolone
Frequently Asked Questions
Do I need to soak white beans before slow cooking?
Soaking isn’t strictly required, but I recommend it. A 4-hour or overnight soak helps the beans cook more evenly and improves their texture.
Which white beans work best in the slow cooker?
Cannellini beans are my go-to, but great northern beans and navy beans also work well. All three become tender and creamy when cooked slowly.
How long do cooked white beans last in the refrigerator?
Cooked white beans will keep well in a covered container in the refrigerator for up to 5 days. Let them cool completely before storing.
Can I freeze slow cooker white beans?
Yes. These beans freeze very well. I like to portion them into small containers or freezer bags with a little of the cooking liquid. They’ll keep in the freezer for up to 3 months.
Can I add salt at the beginning when cooking beans in the slow cooker?
Yes. Adding a small amount of salt at the start helps season the beans as they cook. You can always adjust and add more salt at the end if needed.
More WW-Friendly Recipes with White Beans
If you like this recipe for slow cooker white beans you might also like:
- Italian Slow Cooker Pork and White Bean Stew – A hearty, slow-cooked meal that pairs tender pork with creamy white beans and Italian flavors.
- Simply Filling Slow Cooker Bean Cabbage Soup – A comforting, budget-friendly soup that’s filling and easy to make.
- Weight Watchers Friendly Tuna White Bean Salad – A simple, protein-packed salad that works well for lunch or a light dinner.
- WW Crockpot White Beans & Shrimp – A flavorful slow cooker meal that combines tender beans with shrimp for an easy weeknight option.
0 WW Freestyle SmartPoints Recipe Roundup
I love this! Slow cooker beans. So much healthier!!!!! I pinned it. 06/24/14