Slow Cooker Tomato White Beans
Author -Yields: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large white or yellow onion, chopped
- 8 peeled garlic cloves
- 4 1/2 cups cannellini, Great Northern, or navy beans (720g, or 3 15-ounce/425g cans, drained and rinsed)
- 3 cups crushed tomatoes (1 28-ounce/800g can crushed tomatoes)
- 1/4 cup tomato paste (60g)
- 1 1/2 cups water
- 1 teaspoon kosher salt
- 2 teaspoons cane or brown sugar (optional, to balance the tomatoes' acidity)
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- Freshly ground black pepper to taste
Instructions
- Combine all ingredients except for the black pepper in a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the onion is sweet and tender and the garlic cloves are meltingly tender. Cook the mixture uncovered for the last 30 minutes of cooking time, stirring every 10-15 minutes.
- Remove the herb sprigs and bay leaves. Taste the beans and add freshly ground pepper and additional salt as desired. Serve over toast, cooked whole grains, steamed or sautéed greens, or pasta. Some vegan cashew parmesan cheese is very nice on top!
Notes
For a stovetop version, heat the two tablespoons oil in a large pot or Dutch oven over medium heat. Sauté the onions for 7-10 minutes, stirring often, or until the onion is translucent and tender.
Add all remaining ingredients except for black pepper to the pot. Cover the pot and bring the beans to a simmer. Turn the heat to low and simmer for 45 minutes, stirring a few times. Uncover the beans and continue to cook for 15 minutes, uncovered.
Remove the herb sprigs and bay leave. Taste the beans and add freshly ground black pepper to taste, along with any additional salt that you like. Serve over toast, cooked whole grains, steamed or sautéed greens, or pasta. Some vegan cashew parmesan cheese is very nice on top!
Leftovers will keep in an airtight container for up to 5 days in the fridge. They can be frozen for up to 6 weeks.