Slow Cooker Tomato White Beans
Author -Yields: 8 -10 servings
Ingredients
- 1 pound about 2 1/4 cups white beans (navy, cannellini, great northern, or gigante), soaked overnight and drained
- 1 28- ounce can crushed tomatoes
- 1 8- ounce can tomato paste
- 3 cups water
- 1 onion peeled, trimmed, and cut in half
- 8 garlic cloves peeled
- 1 teaspoon kosher salt
- 1 tablespoon sugar optional
- 10 sprigs fresh thyme and 4 sprigs rosemary tied together with twine or string
- 2 bay leaves
- Black pepper to taste
- 1-2 tablespoons olive oil optional
- For serving: Toast or bread cooked whole grains, pasta or noodles, steamed or sautéed greens, vegan parmesan or hempesan
Instructions
- Combine all ingredients except the pepper and oil in a slow cooker. Cook on low for 8-10 hours, until the beans are tender and the onion is practically melting.
- Remove the bundle of herbs and bay leaves. If you like, you can remove the onion (I just break mine into pieces and mix it in.) Taste the beans and add pepper and additional salt as desired. Stir in the olive oil, if using. Serve over toast, grains, steamed or sautéed greens, or pasta, with some vegan parmesan or hempesan on top.
Notes
The beans can also be prepared by simmering in a Dutch oven, covered, over low heat, for about 2 hours, or until tender. Remove the onion halves, bay leaves, and herb bundle before serving.
Leftovers will keep in an airtight container for up to 5 days in the fridge. They can be frozen for up to 6 weeks.