White Beans with Rosemary


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

Only a few days back from my trip to Kenya, I was still feeling a bit tired and not terribly interested in cooking, so a crock pot meal seemed like the appropriate thing to do. Not only that, I had an appointment for a bit of exploratory gum surgery yesterday, so I wanted something soft for dinner. Well, exploratory surgery turned into having a molar extracted, so I was patting myself on the back for thinking ahead and having dinner ready when I got home to ice packs.

My husband doesn't have the same passion for legumes that I have, so this wasn't his favorite dinner ever, but in my Tylenol 3 haze the hominess of the carrots and beans which I served over egg noodles was perfect. Not only that, the leftovers will make great soup today. I actually remembered to soak my beans overnight, but you can use canned beans if you like. I used canned tomatoes. One of my slow cooker cookbooks says to cook the beans for 10 hours on low, but I found they were cooked after 6 hours, and just put them onto warm until we were ready to eat.


1 lb navy or white kidney beans
3 large onions, peeled
6 whole cloves
3 garlic cloves, chopped
3 carrots, peeled and sliced
2 tomatoes, peeled, seeded and chopped
2 tablespoons of fresh rosemary, chopped
salt and pepper to taste


  1. Pick the beans and remove any pebbles, broken beans and any visible dirt. Rinse well under running water and place it in a large bowl. Top it with water by 2 inches and let it soak overnight (6 - 8 hours).
  2. Press the cloves into one of the onions until they stick and chop the remaining two onions. Place the beans in a crock pot bowl with water enough to cover them. Add all the onions, garlic, carrots, tomatoes and rosemary. Add salt and pepper to taste. Cook on low for about 6 hours or high for about 4 hours. If using a pot, bring it to a boil, reduce the heat and simmer it until beans are tender, about 1 to 1 ½ hours.
  3. If you like a thicker sauce, scoop out some beans (about one ladle full) and mash them with a fork. Return it to the pot and cook it for a while longer until desired consistency is achieved.

    Adapted from the website Pink Bites.

This recipe appears in: Vegetable Side Dish
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