Slow Cooker White Beans with Sage/Garlic
Yield
servingsPrep
30 minCook
7 hrsReady
15 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white kidney beans, dried
dried, rinsed, prefer cannellini |
* |
| 2 | each |
sage leaves
minced |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
garlic
crushed |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white kidney beans, dried
dried, rinsed, prefer cannellini |
* |
| 2 | each |
sage leaves
minced |
*
|
| 15 | ml |
olive oil
|
|
| 1 | each |
garlic
crushed |
|
| 5 | ml |
salt
|
|
Directions
In large bowl, combine the beans and enough cold water to cover by 2 inches.
Let stand at room temperature overnight.
Drain well and place in cooker.
Add the garlic, sage, and enough cold water to cover by 2 inches.
Cover and cook until the beans are just tender, 6 to 7 hours on low.
During the last 30 minutes of cooking, stir in the salt.
If necessary, drain the beans.
Serve hot, warm, or at room temp, drizzled with the olive oil.
