Crock Pot White Beans with Sun Dried Tomatoes
Slow-cooked to perfection, Crock Pot White Beans with Sun-Dried Tomatoes is a hearty, flavor-packed dish that's as simple as it is satisfying. Tender cannellini or Great Northern beans are infused with the rich umami of chopped sun-dried tomatoes, aromatic garlic, and a medley of Mediterranean herbs like thyme and oregano. Cooked in a savory vegetable broth, this recipe comes together effortlessly in your crock pot, making it perfect for busy weeknights or meal prep. With a hint of freshness from parsley and a touch of creamy, slow-cooked goodness, this dish can be served as a comforting main course or a versatile side paired with crusty bread or a light salad. Ideal for plant-based eaters and bean lovers alike, this nutrient-rich dish offers a delightful blend of rustic flavors while being budget-friendly and easy to prepare.
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Recipe Information
Ingredients
- 2 cups dried white beans (e.g., cannellini or Great Northern beans)
- 1 cup sun-dried tomatoes in oil (drained and chopped)
- 1 medium yellow onion (chopped)
- 4 pieces garlic cloves (minced)
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Sort and rinse the dried white beans, discarding any debris or damaged beans. Soak them in water overnight (or for at least 8 hours) in a large bowl. Drain and rinse the soaked beans before proceeding.
In a small skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-5 minutes, until softened and fragrant. Remove from heat.
Transfer the soaked beans to the crock pot. Add the sautéed onion and garlic mixture, chopped sun-dried tomatoes, vegetable broth, dried thyme, dried oregano, and the bay leaf.
Stir everything together in the crock pot, then cover with the lid.
Cook on the low setting for 8-10 hours, or until the beans are tender and creamy. Avoid opening the lid during cooking, as this can extend the cooking time.
Once cooked, remove and discard the bay leaf. Stir in the salt and black pepper, adjusting the seasoning to your taste.
Serve the white beans warm, garnished with fresh chopped parsley. Enjoy as a standalone dish, or pair it with crusty bread or a side salad.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7840 mg | 341% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 98.1 g | 350% | |
| Total Sugars | 67.9 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 13598 mg | 289% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
