Slow Cooker White Beans + Rosemary
Ingredients
- 2 cups dry white beans soaked overnight in water, then drained
- 15 ounces canned diced tomatoes
- 4 cups chicken or vegetable stock plus more if needed
- 8 cloves peeled garlic
- 1 small onion diced
- 2 tablespoons butter
- salt to taste
- 1 sprig fresh rosemary minced, or 1 teaspoon dried rosemary
Instructions
- Add all ingredients to the bowl of a slow cooker. If needed, add more stock so that the beans are covered with liquid.
- Cook on low for 10 hours or high for about 6 until the beans are tender. Taste the beans, and add as much salt as you'd like.
- Serve with fresh parm, crusty bread, or sliced grilled chicken over top.
Nutrition
Serving: 6g
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