Crock Pot White Kidney Beans With Rosemary

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
  • Reduce heat to medium and add onion to pan; cook, stirring, often softened.
  • Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
  • Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
  • Add mixture to slow cooker, along with the beans.
  • Stir well, then add just enough water to barely cover mixture.
  • Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
  • 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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