Crock Pot White Kidney Beans with Rosemary
Simmering to perfection in your slow cooker, Crock Pot White Kidney Beans with Rosemary is an effortlessly comforting and aromatic dish that celebrates simplicity and wholesome flavors. This hearty recipe combines creamy cannellini beans, infused with the earthy essence of fresh rosemary, a hint of garlic, and a subtle brightness from a splash of lemon juice. With minimal preparation and the magic of a slow cook, these beans emerge tender and deeply flavorful, perfect as a side dish, a topping for crusty bread, or even a light vegetarian main course. The dish is naturally gluten-free, packed with plant-based protein, and ideal for meal prep, making it a versatile and healthy addition to your weekly rotation. Garnish with fresh parsley for an extra touch of brightness, and enjoy a meal that’s equal parts rustic and effortless. Perfect keywords: crock pot beans, rosemary recipes, slow cooker white beans, healthy side dish, easy vegetarian recipes.
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Recipe Information
Ingredients
- 1 pound white kidney beans (cannellini beans), dried
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Rinse the dried white kidney beans thoroughly under running water and pick out any debris or damaged beans.
Place the beans in a large bowl and cover them with water. Soak the beans overnight for at least 8 hours, then drain and rinse well before using. Alternatively, use the quick-soak method by boiling the beans in water for 2 minutes, then letting them sit for 1 hour before draining.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat.
Add the soaked and drained beans to the crock pot. Pour in the 6 cups of water.
Stir in the cooked onion and garlic mixture, chopped rosemary, bay leaf, salt, and black pepper.
Cover the crock pot with the lid and cook on low for 8 hours or until the beans are tender but not falling apart.
Once cooked, remove the bay leaf and stir in the lemon juice for brightness.
Taste and adjust the seasoning with additional salt and pepper if desired.
Serve the beans warm, garnished with chopped parsley if desired. They can be served as a side dish, on toast, or even as a simple main course.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 115.9 g | 414% | |
| Total Sugars | 14.6 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 8394 mg | 179% | |
*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.
