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.
Crockpot Rosemary & Garlic Cannellini Beans
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
Hungry for more? Like us on Facebook and follow us on Pinterest. Sign up for our newsletter and stay in the loop!
What’s your favorite comfort food recipe? Let us know in the comments section! We’d love to hear about anything else you’d like to see on Skinny Ms.
Any difference if I use canned beans?
Kathy, Canned are fine. 🙂
What other things do you usually serve this dish with?
Karen, We like brown rice or quinoa.
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?
Nicole, Use about 5 cups canned beans, or 3 (15 ounce) cans.
Thank you! Going to try it tomorrow.
Hello.
can this be frozen? if not, how long would you expect it to stay good in the fridge for?
Thanks.
Helen, I freeze this all the time. 🙂
Can this be doubled?
Heather, Sure can. 🙂
Do you have an instant pot version?
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!
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!
Kelley