Slow Cooker White Beans with Robust Extra Virgin Olive Oil

1 lb. Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 lb. smoked bacon diced (turkey bacon works great!)
2 large cloves of garlic, coarsely chopped
5 qts. chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf
1/2 c. Robust Extra Virgin Olive Oil


Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Robust Extra Virgin Olive Oil with crusty bread.

Print Friendly and PDF