Crock Pot White Kidney Beans With Rosemary

READY IN: 10hrs 20mins
Recipe by Lennie

Real comfort food; even better when it's reheated the next day -- if you have any left.

Top Review by Christine in Chicago

Oh, my! This really IS the ultimate comfort food! I asked DH if I should make it again, and his response? "Yes. Every night, if you want to." High praise, indeed! This dish will be making a regular appearance on our table this fall and winter. Followed the recipe exactly, added fresh shredded parm, s&p before serving. YUM!

Ingredients Nutrition

Directions

  1. In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker.
  2. Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
  3. Reduce heat to medium and add onion to pan; cook, stirring, often softened.
  4. Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
  5. Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
  6. Add mixture to slow cooker, along with the beans.
  7. Stir well, then add just enough water to barely cover mixture.
  8. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
  9. If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.

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