Slow-Cooker Rosemary White Beans

January 05, 2018

Slow-Cooker  Rosemary White Beans


  • 1 pound dried Great White Northern Beans, rinsed and picked through
  • 1 medium celery rib, coarsely chopped
  • 2 large shallots, diced 
  • 1 large carrot, peeled and coarsely chopped 
  • ¼ pound smoked bacon, diced 
  • 2 large cloves of garlic, coarsely chopped
  • 5 quarts chicken broth or stock, vegetable stock, or cold water
  • a 2" sprig fresh rosemary
  • 1 dried bay leaf
  • Kosher salt and fresh ground pepper to taste 
  • rougly ½ cup Ultra Premium Extra Virgin Olive Oil, robust intensity


Combine all ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve with crusty bread slathered with robust extra virgin olive oil.

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