Slow-Cooker Rosemary White Beans

January 05, 2018

INGREDIENTS

• 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

DIRECTIONS

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.

---

---

Also in Side Dishes