Slow Cooked White Beans
Indulge in the comforting simplicity of Slow Cooked White Beans, a hearty and nutritious dish that’s perfect for cozy dinners or versatile meal prep. This recipe transforms humble dried white beans, such as cannellini or navy beans, into a tender, flavorful delight by simmering them slowly with aromatic vegetables like onion, garlic, carrot, and celery. Infused with fresh thyme, a fragrant bay leaf, and a splash of bright lemon juice, these beans are irresistibly creamy and full of depth. Whether you enjoy them as a protein-packed side dish or pair them with crusty bread for a satisfying main course, these slow-cooked beans are a wholesome, plant-based centerpiece to savor. With make-ahead convenience and just 15 minutes of prep time, this recipe is a must-try for fans of comforting, slow-cooker meals!
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Recipe Information
Ingredients
- 2 cups dried white beans (such as cannellini or navy beans)
- 1 large yellow onion
- 4 whole garlic cloves
- 1 large carrot
- 1 large celery stalk
- 2 tablespoons olive oil
- 6 cups vegetable broth (or water)
- 1 piece bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the dried white beans thoroughly under cold running water and pick out any debris or discolored beans. Soak the beans overnight in a large bowl of water, making sure the water covers the beans by at least 2 inches. Drain and rinse the beans before cooking.
Peel and finely chop the onion. Mince the garlic cloves. Peel and dice the carrot. Chop the celery into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Transfer the sautéed vegetables to a slow cooker. Add the soaked and drained white beans, vegetable broth (or water), bay leaf, and thyme sprigs.
Cover the slow cooker with its lid and set the heat to low. Cook for 4-5 hours, or until the beans are tender but not falling apart.
Once the beans are cooked, remove the bay leaf and thyme sprigs. Stir in the salt, black pepper, and lemon juice. Taste and adjust seasonings as needed.
Optional: Garnish with freshly chopped parsley before serving.
Serve warm as a side dish, or enjoy as a main course with a slice of crusty bread for dipping.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5713 mg | 248% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 24.4 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 8401 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.
