Looking for a new slow cooker recipe for dinner? These Slow Cooker Rosemary White Beans will fill your house with the best smell. Enjoy these as your next dinner side dish.
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.
This 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.
Slow Cooker Rosemary White Beans
- 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 3 1/2 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.
Some people like to soak their beans before cooking, but I find that using the slow cooker eliminates that need. Go for it if you like!
*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.
Wednesday 7th of December 2022
I used this recipe as a base for our dinner tonight. I added more rosemary, a lb of diced cooked ham, diced celery, and celery salt. When starting with dry beans put the slow cooker on HIGH and leave it on HIGH, with an extra half a cup of broth, for moisture. So far, this pot has only been on for half the cook time (3hrs) and ALREADY the dry beans are soft and edible. After the full 6 hrs, they will be Absolutely Creamy (the way we like them).
I do not know what the other commenter did wrong…but I’ll bet she didn’t start with HIGH QUALITY Great Northern Beans. Trying this with old beans or pintos would be a disaster.
Friday 13th of January 2023
I can attest that I've risked it with old beans before and they absolutely do not work. No amount of cooking can soften an old bean! I'll have to add ham next time, YUM!
Friday 10th of June 2022
Do not cook the beans without soaking. after 8 hours in the crockpot I had to transfer the whole lot to a large saucepan and cook for 2 hours on a high gas.
Monday 13th of June 2022
Sorry, they didn't work out for you, Sandy! I'll give them a re-test to make sure the directions are correct soon!
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Wednesday 9th of August 2017
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