Slow Cooker White Beans Recipe
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.
Servings: 12
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
Serving size: 1/2 cup
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1/2 cup | Calories: 90kcal | Carbohydrates: 19g | Protein: 7g | Fat: 0g | Saturated Fat: 0g | Sodium: 6mg | Potassium: 681mg | Fiber: 6g | Sugar: 1g | Vitamin A: 0.05IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 4mg