Crockpot Rosemary & Garlic Cannellini Beans

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A low-fat, but filling, dish that tastes great, too.

Crockpots are simply magical. In a few hours, they cook easy meals that taste complex. See for yourself what makes the appliance so awesome with this recipe for Crockpot Rosemary & Garlic Cannellini Beans.

This simmering dish is the perfect comfort food for a cold day. It features chewy cannellini beans with a unique, garlicy kick. Cannellini beans top the charts when it comes to low glycemic foods. They metabolize slowly and provide you with steady energy that’ll last for hours. The rosemary adds a delicate flavor guaranteed to stimulate your taste buds. Just add the ingredients to the crockpot in the morning and come home to a warm, bubbly dinner.

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Crockpot Rosemary & Garlic Cannellini Beans

This fantastic dish is budget-friendly, gluten-free, and tastes phenomenal, you couldn't ask for a better way to stay warm and cozy on a cold day.
Yield 10 people
Serving Size 0.75 cup
Course Dinner, Lunch, Soup
Cuisine Universal
Author SkinnyMs.


  • 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


  • 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!


This recipe requires a large slow cooker.  For a smaller slow cooker, simply cut the recipe in half.
2 cups dried beans yields about 6 cups cooked beans

Nutrition Information

Serving: 0.75cup | Calories: 148kcal | Carbohydrates: 25g | Protein: 9g | Fat: 2g | Sodium: 219mg | Fiber: 6g | Sugar: 1g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Gluten-Free, Slow Cooker, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. If using canned beans, is it 2 cups canned beans or 6 cups canned? Also, do I add the same amount of water for the canned beans?

    1. Kris, We currently on have a slow cooker version. However, this recipe can easily be converted to instant pot. Here’s a recipe that looks delish!

  2. I will be making these tomorrow. It seems to be the perfect combination of aromatics. I love the simplicity of being able to used dried herbs. Thanks so much!

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