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SkinnyMS

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.
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Slow Cooker, Vegetarian
Servings: 10 people
Calories: 148kcal
Author: SkinnyMs.

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

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

Serving: 0.75cup | Calories: 148kcal | Carbohydrates: 25g | Protein: 9g | Fat: 2g | Sodium: 219mg | Fiber: 6g | Sugar: 1g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4