- 2 cups cannellini beans, presoaked
- 2 cloves garlic, peeled
- 1 whole sprig fresh rosemary or 1 tablespoon dried rosemary
- 3 whole sprigs fresh thyme or 2 teaspoons dried thyme, optional
- 1 bay leaf
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
Clean the beans. Pick out any debris such as stones and rinse the beans thoroughly.
Soak the beans overnight in water in the refrigerator, uncovered. Water should rise about 2 inches higher than the beans.
Drain the beans. Add the beans to the crockpot, along with the olive oil, herbs, bay leaf, and garlic. Add water. Make sure the water goes 2 inches above the beans.
Cook on low for 6 to 8 hours. After about 5 to 6 hours, stir in the salt. To make beans creamier, smash some of the beans with a spoon on the side of the pan and stir. This will make the bean liquid creamier.
Do not add the salt in the beginning.
*Note that this recipe requires a large slow cooker. For a smaller slow cooker, simply cut the recipe in half.
2 cups dried beans yields about 6 cups cooked beans.