Slow Cooker Rosemary White Beans

1. 1

   Vigorously rinse beans and pick out any bad ones. Transfer beans to a 3 1/2-quart slow cooker and cover with vegetable stock. You want enough liquid to cover about 2 inches over the beans, so if that's not enough, just add some water.

2. 2

   Place onion, garlic, rosemary and salt and pepper on top of beans. Stir to combine. Cook beans on low for 5-7 hours. I don't like mine too soft, so mine were done right at the 5-hour mark. If you have an older slow cooker, that may effect the time as well.

3. 3

   When the beans are done to your liking, pick out the onions and rosemary stems and discard. I like to add a bit of flaky sea salt to finish and a sprinkle more of fresh chopped rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.