2 1/2 cup dried white beans, such as great Northern
or navy
2 sprigs fresh sage
1 bay leaf
1 head garlic, whole and unpeeled
10 cups water
3/4 tbsp coarse sea salt or to taste
A few grinds of black pepper
Extra virgin olive oil for serving (about 1 tbsp)
Instructions
Put beans in colander and rinse under cold running water. Pick over for damaged beans and small stones. Transfer to 4-quart or larger slow cooker and cover by 3 inches with cold water. Soak 6-12 hours and drain. Return beans to slow cooker.
Add sage, bay leaf, garlic and water. Cover and cook on high 2 1/2 to 3 1/2 hours. Beans need to be covered with liquid at all times to cook properly. When done, they will be tender and hold their shape, rather than fall apart. Toward end of cooking time, add sea salt and remove bay leaf and head of garlic ( you can squeeze cooked garlic back into beans, if you like, or discard.)
Let beans coll in cooker 1 hour, uncovered, then drain off all but 1/2 cup of liquid. Serve, seasoned with more salt and several grinds of black pepper, and drizzle with olive oil. Or transfer beans and their liquid to covered container and refrigerate up to 7 days.
Makes 6 servings.
Per serving- 340 cal, 20 g pro, 59 g carb, 3.5 g fat, 0.5 g sat fat, 0 mg chol, 23 g fiber, 875 mg sodium.
Originally Submitted
10/23/2010
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