These white beans are great - creamy and flavorful. We had them with Rosemary Lemon Chicken and roasted brussel sprouts.
1 lb. Great Northern Beans, rinsed and picked through (for stones and yucky stuff)
6 ounces bacon, cut into bite-sized pieces
1 onion, chopped
4-5 cloves garlic, chopped
4 cups chicken broth
4 cups water
2 tablespoons chopped fresh rosemary
2 tablespoons butter
1 tablespoon red wine vinegar
salt and freshly ground pepper to taste
6 ounces bacon, cut into bite-sized pieces
1 onion, chopped
4-5 cloves garlic, chopped
4 cups chicken broth
4 cups water
2 tablespoons chopped fresh rosemary
2 tablespoons butter
1 tablespoon red wine vinegar
salt and freshly ground pepper to taste
Heat a large skillet over medium heat. Add bacon and cook until crisp. Remove from pan and transfer to a paper towel-lined plate. Reserve 1-2 tablespoons of the bacon drippings and discard (or save) the rest. Add the onions to the bacon drippings and cook until tender. When they’re almost done cooking, add the garlic and cook 1-2 minutes more. Remove from heat.
Place the beans, water, chicken broth, bacon, onions, and garlic in your slow cooker and cover. Cook on high for 6-8 hours, low all day, or high until they boil and then low until beans are tender. When done cooking, add the butter, vinegar, chopped rosemary, and season with salt and pepper to taste. Serve with crusty bread. Serves 6-8.
I love herbed white beans. I especially like sage with them. I think I like sage as much as you like rosemary : )
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