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16Ingredients
50Minutes
180Calories
Ingredients
US|METRIC
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Directions
- Place beans in a large bowl and cover with a few inches of water. Refrigerate for 12 to 24 hours to soak. Drain beans then rinse.
- Once the beans are soaked, place them in your KitchenAid® Slow Cooker and top with 2 sprigs of rosemary, 4 garlic cloves, and 4 tablespoons of extra-virgin olive oil. Cover with water or low-sodium chicken or vegetable broth and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours or until beans are tender, but not mushy. When you blow on the beans, their skins should come off easily but they shouldn’t be mushy.
- Discard rosemary and garlic and reserve 2 cups of the beans for later. Use a KitchenAid® Pro Line® Series Cordless Hand Blender to blend the remaining beans into the cooking liquid.
NutritionView More
180Calories
Sodium7% DV160mg
Fat14% DV9g
Protein12% DV6g
Carbs7% DV22g
Fiber12% DV3g
| Calories180Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium160mg7% |
| Potassium530mg15% |
| Protein6g12% |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars4g8% |
| Vitamin A50% |
| Vitamin C70% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Grant a year ago
Very good! I added Italian sausage and used 2 cans of beans instead of dried ones and it turned out just fine. Highly recommend using vegetable broth instead of water!