White Beans with Rosemary & Olive Oil

Posted on July 21, 2012 by Tommye Solem


Great White Northern Beans with rosemary and olive oil make a delicious nutrient packed side dish or main dish. One cup of Great White Northern Beans not only has 14 grams of protein and 12 grams of fiber, but are also high in magnesium, phosphorus, potassium, copper, manganese, thiamin and folate.

1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced
2 large cloves garlic, coarsley chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Extra Virgin Olive Oil, such as Frantoio/Leccino or Coratina

Combine all the ingredients, except the olive oil, in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust the seasoning. Drain the beans with a slotted spoon and serve slathered in the extra virgin olive oil with crusty bread. Enjoy!

Posted in Breads, Main Courses, Sides



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