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.

INGREDIENTS

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

PREPARATION:

  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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