Ingredients

The following ingredients have 10 Servings
  • 2 cups cannellini beans (presoaked)
  • 1 tablespoon extra virgin olive oil
  • 1 whole rosemary sprig (fresh or 1 tablespoon dried rosemary)
  • 3 whole thyme sprigs (fresh or 2 teaspoons dried thyme (optional))
  • 1 bay leaf
  • 2 garlic cloves (peeled)
  • 1 teaspoon salt

Instruction

  • Clean the beans. Pick out any debris such as stones and rinse the beans thoroughly.
  • Soak the beans overnight in water in the refrigerator, uncovered. Water should rise about 2 inches higher than the beans.
  • Drain the beans. Add the beans to the crockpot, along with the olive oil, herbs, bay leaf, and garlic. Add water. Make sure the water goes 2 inches above the beans.
  • Cook on low for 6 to 8 hours. After about 5 to 6 hours, stir in the salt. To make beans creamier, smash some of the beans with a spoon on the side of the pan and stir. This will make the bean liquid creamier.
  • Do not add the salt in the beginning.
  • Enjoy!