Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Make a big pot of this easy vegetarian dish for a hassle-free dinner or side. There's no need to soak the beans beforehand; they cook to a tender finish straight from the package. You can follow this method for other beans, but you may have to adjust the cooking time depending on bean size and freshness.

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:
4 hrs 45 mins
Yield:
Serves 4 (8 or 9 as a side)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.

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  • Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.

  • Note: Nutritional analysis is per main-dish serving.

Nutrition Facts

365 calories; calories from fat 19%; protein 21g; fat 7.9g; saturated fat 1.2g; carbohydrates 56g; fiber 14g; sodium 787mg.
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