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Recipe: Herbed White Beans (crock pot)

Side Dishes - Beans
HERBED WHITE BEANS

2 cups dry white beans, rinsed & soaked overnight in water to cover
2 teaspoons olive oil
1 large red onion, chopped
1 tablespoon minced garlic
1 medium to large carrot, finely chopped
1/4 teaspoon crushed dried rosemary
1/4 teaspoon crushed dried thyme
1 small bay leaf
3 cups vegetable stock or water
black pepper (to taste)
salt or barley miso (mellow or dark) (to taste)
2 to 3 tablespoons minced fresh Italian flat-leaf parsley (for garnish)

Drain soaked beans; discard liquid and place beans in a 5 to 6 quart slow cooker.

Heat olive oil in a large skillet over medium heat. Add onion; saute 2 to 3 minutes.

Add garlic and carrot; saute 5 minutes more.

Remove from heat, add rosemary and thyme, and transfer to cooker. Add bay leaf, and stock or water to cooker.

Cover tightly and set on low. (Use auto-shift for a Hamilton-Beach or Proctor-Silex cooker). Cook about 10 hours, or until beans are tender.

Remove bay leaf. Add pepper, and salt or miso (mixed to a smooth paste with some of the hot liquid) to taste.

Serve hot, garnished with parsley.

Servings: 6
Source: Vegetarian Times, November 1995
MsgID: 117661
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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