Slow Cook Cannellini Beans

First soak your beans

I’ve used dried cannellini beans here but the recipe is the same for dried kidney beans.

Soak beans in enough cold water to cover them by 5-6 centimetres for 6 hours. It’s so much easier to soak them overnight. Put them in a bowl, cover with water and walk away.

If you forget to soak the beans the night before, you can use the quick-soak method: Place beans in a large pot with enough water to cover by 8 centimetres or so, bring to the boil over high heat. Remove from heat and let stand for 2 hours.

It’s fine to freeze surplus cooked beans for later use in soups, salads and dips.

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Slow Cooked Cannellini Beans

Prep Time 12 hours hours

Cook Time 8 hours hours

Equipment

• Slow Cooker

Ingredients

• 2 cups cannellini beans, pre-soaked
• 1 Tablespoon  extra virgin olive oil
• 1 bayleaf
• 1 sprig rosemary
• 3 sprigs thyme
• 2 garlic cloves, peeled

Instructions

The night before

• Clean the beans. Pick out any debris such as stones and rinse the beans thoroughly
• Soak the beans overnight in water

To cook

• Drain the beans.
• Add the beans to the slow cooker, 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.