Slow Cooker White Beans with Sage/Garlic
Submitted by sherry2
Creamy slow cooker cannellini beans with sage and garlic, finished with a drizzle of olive oil. Just 5 ingredients for a Tuscan-inspired side or meatless main.
YIELD
4 servingsPREP
30 minCOOK
7 hrsREADY
15 hrsSometimes the simplest things hit the hardest. Dried white beans, a clove of garlic, a couple of sage leaves, and a long, lazy simmer in the slow cooker.
That’s it. No fuss, no long ingredient list, no complicated technique.
The beans come out creamy and tender, infused with that earthy, slightly peppery sage flavor that makes Tuscan cooking so irresistible.
A drizzle of good olive oil right before serving ties everything together. Serve them warm alongside roasted meat, at room temperature as part of an antipasto spread, or straight from a bowl with crusty bread.
Chef Tips
- Soak the beans overnight. It cuts the cooking time and gives you a more even, creamy texture throughout.
- Add the salt in the last 30 minutes only. Salting too early toughens the bean skins and slows down cooking.
- Use the best olive oil you’ve got for the finishing drizzle. This is where a fruity, peppery extra virgin really earns its keep.
Ingredients
Directions
In large bowl, combine the beans and enough cold water to cover by 2 inches.
Let stand at room temperature overnight.
Drain well and place in cooker.
Add the garlic, sage, and enough cold water to cover by 2 inches.
Cover and cook until the beans are just tender, 6 to 7 hours on low.
During the last 30 minutes of cooking, stir in the salt.
If necessary, drain the beans.
Serve hot, warm, or at room temp, drizzled with the olive oil.
Comments
