Have you heard of pulses? They’re exactly what these Slow Cooker Rosemary White Beans are. Basically, they’re a cool new health food trend that has actually been around for a long time. I wrote a whole Brit + Co article about them if you’re more curious! The short version of the trend is cooking dried legumes for their insane health benefits. One of the great things about this is that beans, dried beans in particular, are SUPER affordable. Which isn’t always the case when dealing with all the newest health food fads. Like, why do goji berries have to be so expensive?
These beans may seem too simple to be delicious, but they’re simply perfect. I could eat a giant bowl of them with nothing else at all, and that is really saying something. This recipe is vegan so your dining options are endless. If you’re not vegan, may I suggest serving with a nice juicy pork chop? You won’t be sorry.
- 1 lb bag of dried great northern beans
- 1 medium onion, peeled and quartered
- 2 cloves of garlic, smashed and peeled
- 2 sprigs of rosemary
- 2 tsp salt
- 1 tsp ground pepper
- 4 cups (1 quart) vegetable stock
- Vigorously rinse beans and pick out any bad ones. Transfer beans to a 3½ quart slow cooker and cover with vegetable stock. You want enough liquid to cover about 2 inches over the beans, so if that's not enough, just add some water.
- Place onion, garlic, rosemary and salt & pepper on top of beans. Stir to combine.
- Cook beans on low for 5-7 hours. I don't like mine too soft, so mine were done right at the 5 hour mark. If you have an older slow cooker that may effect the time as well.
- When the beans are done to your liking, pick out the onions and rosemary stems and discard.
- I like to add a bit of flakey sea salt to finish and a sprinkle more of fresh chopped rosemary.
*You can eat these as is and they're SOOOOO good. Or you can add them to a multitude of other dishes. Plus, they freeze really well.