Crock Pot White Kidney Beans With Rosemary Recipes

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SLOW COOKER WHITE BEAN SOUP



Slow Cooker White Bean Soup image

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Provided by Beth - Budget Bytes

Time 8h15m

Number Of Ingredients 13

2 Tbsp olive oil ($0.32)
4 cloves garlic ($0.32)
1 yellow onion ($0.11)
4 carrots (about 1/2 lb.) ($0.30)
4 ribs celery ($0.46)
1 lb. dry navy beans* ($1.25)
1 bay leaf ($0.30)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
1/2 tsp smoked paprika ($0.05)
Freshly cracked black pepper (15-20 cranks of a pepper mill) ($0.05)
6 cups water ($0.00)
2 tsp salt, or to taste ($0.05)

Steps:

  • Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
  • Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
  • Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
  • After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
  • Serve the soup hot with crackers or crusty bread for dipping.

Nutrition Facts : ServingSize 1.5 cups, Calories 327.93 kcal, Carbohydrate 52.73 g, Protein 16.97 g, Fat 5.82 g, Sodium 683.53 mg, Fiber 20.82 g

CROCK POT WHITE KIDNEY BEANS WITH ROSEMARY



Crock Pot White Kidney Beans With Rosemary image

Make and share this Crock Pot White Kidney Beans With Rosemary recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 ounces pancetta, finely chopped or 3 ounces prosciutto, if you can't find pancetta
1 large red onion, peeled and diced
4 garlic cloves, minced
1 large potato, peeled and grated
1 tablespoon dried rosemary
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (28 ounce) can tomatoes, undrained
2 (19 ounce) cans white kidney beans, drained and rinsed

Steps:

  • In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker.
  • Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
  • Reduce heat to medium and add onion to pan; cook, stirring, often softened.
  • Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
  • Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
  • Add mixture to slow cooker, along with the beans.
  • Stir well, then add just enough water to barely cover mixture.
  • Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
  • If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.

NEW ENGLAND BAKED KIDNEY BEANS IN THE CROCK POT



New England Baked Kidney Beans in the Crock Pot image

If you like Kidney Beans, then this is a recipe not to be missed! Rich in flavor and absolutely delicious! Serve with Boston Brown Bread and you have one fabulous meal! I use my 6 qt. crock pot and there is plenty of room. Preparation time does not include soaking beans overnight. The cooking time is approximate, so check your beans periodically.

Provided by Lindas Busy Kitchen

Time 12h

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs kidney beans, cleaned
1/2 cup sugar
2/3 cup molasses
6 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
1 large onions, cut in 1/2 or 1 large onion, diced small
1/4 lb salt pork, cut into 1-inch chunks
4 1/2 cups water, boiling

Steps:

  • Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
  • Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
  • Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
  • Note:.
  • If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.

CROCK-POT WHITE BEANS



Crock-Pot White Beans image

This is a hearty & inexpensive recipe that is just delicious and best of all you can throw it in the old crock pot and leave it alone all day. Even a self proclaimed bean hater LOVED these beans so I hope you enjoy them too :)

Provided by Merry Cook

Categories     One Dish Meal

Time 16h

Yield 4 quarts, 10 serving(s)

Number Of Ingredients 13

1 lb dried great northern beans
6 cups water
2 tablespoons olive oil
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
2 cups of chopped fresh kale
2 1/2 teaspoons cajun seasoning salt (I use Tony Carcher's)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dry oregano
1 1/4 teaspoons garlic powder
2 bay leaves
12 -16 ounces cajun style andouille sausages, cut into bite-size pieces (or any firm, smoked sausage)

Steps:

  • Sort beans and soak overnight in enough pure, fresh, water to cover the beans - Or - use the quick method: sort the beans then put them in a saucepan with enough water to cover, and bring them to a boil. Boil the beans for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don't lift the lid).
  • After using either pre-soak method, be sure to rinse and drain the beans completely of their soaking liquid before putting them in the crock pot.
  • Put a couple table spoons of olive oil in the bottom of the crock pot then throw in the beans and all the other ingredients (including the 6 cups of fresh water.).
  • NOTE: the water used in cooking the beans in the crockpot is NOT the same water used for soaking the beans. The water used to soak the beans should be discarded because it may add bitterness.
  • Cover and cook on low for about 8 hours, or until beans are tender and creamy.
  • Prep time is long only because of the soaking & slow cooking. The ingredients come together very quickly - no more than about 10 minutes of actual prep.

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