Slow Cooker White Beans
Votes: 1
Time: 7 hours 40 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 570, total fat 23 G., saturated fats 3 G., proteins 21 G., carbohydrates 72 G., fiber 13 G., cholesterol 0 mg, sodium 919 mg, sugar 6 G.
Serving size: 1 of 4
Calories 570, total fat 23 G., saturated fats 3 G., proteins 21 G., carbohydrates 72 G., fiber 13 G., cholesterol 0 mg, sodium 919 mg, sugar 6 G.
In this recipe, beans become not only a side dish but also a complete vegetarian meal, filled with a whole range of flavors and aromas. After cooking in a slow cooker, you'll have plenty of liquid left over; it was needed for the beans to cook thoroughly. You can pour it over the beans in a bowl, use it in place of vegetable broth in another recipe, or cook the beans again in it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g dry white beans
- 1 fennel root, halved lengthwise and thinly sliced from root to stem
- 1 plum tomato, halved, core removed
- 7 cloves garlic, peeled
- 6 wide strips lemon zest + 1 tbsp lemon juice (1 lemon)
- 1 small bunch of thyme
- 1/4 bunch parsley stems + 1/4 cup chopped leaves
- 1 large leek (white and light green parts only), halved lengthwise
- 6 tablespoons extra-virgin olive oil
- 4 slices white or sourdough bread (1-2 cm thick)
- 1/4 cup chopped fresh chives
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Recipes with similar ingredients: white beans, fennel bulb, plum tomatoes, garlic, lemon, thyme, parsley, leeks, white bread, sourdough bread, chives
Cooking the dish according to the recipe:
- In a 6- to 8-quart slow cooker, combine the beans, fennel, tomato, 6 cloves garlic, and lemon zest. Tie the thyme sprigs, parsley stems, and half the leek into a bundle with kitchen string; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cover and cook over low heat until the beans are tender, 7 to 9 hours.
- Preheat the oven to broil. Remove the beans from the bundle and stir thoroughly. Gently crush the garlic against the side of the pan, season with salt and pepper to taste. Let the beans sit, uncovered.
- Thinly slice the remaining leek half. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leeks and cook, stirring frequently, until golden brown and crisp, 6-9 minutes. Using a slotted spoon, transfer the leeks to paper towels to drain excess oil and season with salt. Reserve the oil.
- Place the bread on a baking sheet and brush both sides with oil from the pan. Pour any excess oil from the fried onions into the pan with the beans. Toast the bread in the oven on broiler mode, turning once, until golden brown, 3-5 minutes. Rub with the remaining garlic clove and season with salt.
- Add lemon juice to the beans. Using a slotted spoon, divide them among bowls; ladle a little bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons of olive oil. Sprinkle with crispy leeks, green onions, and chopped parsley. Serve with bread.
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