Crockpot Rosemary & Garlic Cannellini Beans

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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

Crockpot Rosemary & Garlic Cannellini Beans

Yields: 10 servings | Serving Size: 3/4 cup | Calories: 148 | Total Fat: 2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 219mg | Carbohydrates: 25g | Fiber: 6g | Sugars: 1g | Protein: 9g | SmartPoints (Freestyle): 4


  • 2 cups cannellini beans, presoaked
  • 2 cloves garlic, peeled
  • 1 whole sprig fresh rosemary or 1 tablespoon dried rosemary
  • 3 whole sprigs fresh thyme or 2 teaspoons dried thyme, optional
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil


  1. Clean the beans. Pick out any debris such as stones and rinse the beans thoroughly.
  2. Soak the beans overnight in water in the refrigerator, uncovered. Water should rise about 2 inches higher than the beans.
  3. 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.
  4. 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.
  5. Do not add the salt in the beginning.
  6. Enjoy!
  7. *Note that this recipe requires a large slow cooker. For a smaller slow cooker, simply cut the recipe in half.
  8. 2 cups dried beans yields about 6 cups cooked beans.

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13 Comments on "Crockpot Rosemary & Garlic Cannellini Beans"

  1. Kathy  September 16, 2016

    Any difference if I use canned beans?

  2. Karen  April 13, 2017

    What other things do you usually serve this dish with?

  3. Nicole  December 15, 2017

    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?

    • Gale Compton  December 17, 2017

      Nicole, Use about 5 cups canned beans, or 3 (15 ounce) cans.

      • Nicole  December 17, 2017

        Thank you! Going to try it tomorrow.

  4. Helen  September 1, 2018

    can this be frozen? if not, how long would you expect it to stay good in the fridge for?

  5. Heather  September 9, 2018

    Can this be doubled?

  6. Kris Bowen  October 7, 2018

    Do you have an instant pot version?

    • Gale Compton  October 9, 2018

      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!


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