Slow Cooker White Beans with Rosemary

eggs 015

Slow Cooker White Beans with Rosemary & Olio Nuovo High Polyphenol Coratina/Frantoio


1 pound Great White Northern Beans, rinsed and cleaned
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 – 2″ sprig fresh rosemary
1 dried bay leaf

Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as FS17, Coratina/Frantoio, or Empeltre
[optional: use half of the Olio Nuovo and half of Leaning Ladder Rosemary oil when it’s available!]


Combine all the ingredients except for the olive oil in a large slow cooker.

Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning.

Drain the beans with a slotted spoon (reserve liquid for soup, if desired) and serve slathered in Olio Nuovo or Rosemary Olive Oil with crusty bread.


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