Crock Pot White Kidney Beans With Rosemary |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 6 |
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Real comfort food; even better when it's reheated the next day - if you have any left. Ingredients:
1 tablespoon olive oil |
3 ounces pancetta, finely chopped or 3 ounces prosciutto, if you can't find pancetta |
1 large red onion, peeled and diced |
4 garlic cloves, minced |
1 large potato, peeled and grated |
1 tablespoon dried rosemary |
1/4 cup loosely packed fresh parsley leaves |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (28 ounce) can tomatoes, undrained |
2 (19 ounce) cans white kidney beans, drained and rinsed |
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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