Directions

1. 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.
2. 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.
3. 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.