Slow-Cooker Tuscan Beans
October 10, 2011
A recipe from the September 2011 issue of All You (original here). The note with the recipe explains that “At less than 50 ¢ per serving, this hearty dish will fill you up without emptying your wallet. Complete this meal by serving the beans the Tuscan way, with crusty bread and a green salad.”
Ingredients
- 1 pound dried cannellini beans, rinsed and picked over
- 6 cloves garlic, crushed
- 1 sprig fresh sage
- Salt and pepper
- 6 teaspoons extra-virgin olive oil
Directions
- Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker.
- Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
- Drain mixture; discard garlic and sage.
- Season with salt and pepper.
- Spoon into bowls; drizzle each portion with 1 tsp. olive oil.