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.
Yum! This reminded me of a slow cooked cassoulet without the meat. Used Great Northern beans, added a chopped onion on the advice of another reader, and did not use any oil. Excited to try other slow cooker bean dishes now...this was so easy.
Used my slow cooker. Added chicken stock instead of water. Did not presoak the beans. Was very good. Easily adaptable. Will keep as a standby when I need something nourishing and warm and easy to throw together with pantry staples.
This is so easy! The only alterations, I like to add one yellow onion and I use a 16 oz bag of cut baby carrots in place of the sliced whole carrots. I make this at least once a month.
I tried this recipe twice ( to use up the rest of the beans) and I won't be making it again. The second time I used a slow cooker. It's a bland recipe and I really can't see 2 people giving it 5 stars.
This was absolutely delicious! I cooked it for 3 hours and 15 minutes on high. It was a little sweet (probably from the carrots), so I just added some freshly ground black pepper over the top of each serving. Fantastic flavors, real comfort food!
Meh. This recipe was ok. Nothing stood out as being dreadfully wrong, but I'm not inspired to make it again.
Absolutely delicious: gluten free, nightshade free and vegetarian! I soaked the beans ahead of time, used vegetable "no chicken broth" as well as hot water and added MORE garlic. Delicious and easy.
