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Ingredients
US|METRIC
10 SERVINGS
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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
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180Calories
Sodium
Fat
Protein
Carbs
Fiber
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.
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Reviews(1)

Grant 4 years 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!