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Slow Cooker Rosemary White Beans

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.

 

Pulses: Slow Cooker Rosemary White Beans

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.

Pulses: Slow Cooker Rosemary White Beans

 

Pulses: Slow Cooker Rosemary White Beans

Slow Cooker Rosemary White Beans

Slow Cooker Rosemary White Beans

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Place onion, garlic, rosemary and salt & pepper on top of beans. Stir to combine.
  3. 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.
  4. 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.

Notes

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.

Did you make this recipe?

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