My new favorite way to cook dried beans is in the slow cooker. Make a big batch and then store them in small containers in the freezer to use in salads, soups, stews, pastas and dips.
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.
Recipe Notes
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 ¼ teaspoon baking soda for each cup of beans.Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker White Beans Recipe
Amount Per Serving (1 /2 cup)
Calories 90
% Daily Value*
Fat 0g0%
Carbohydrates 19g6%
Fiber 6g24%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.