These tender heirloom beans cook up into a soupy, saucy wonder with very little effort. My Taster, who is not a fan of white beans, said that this recipe could make him a convert.
Cook dried beans, aromatics, and herbs in a slow cooker or big pot for healthy comfort food. Serve a bowlful with toast and carrot sticks for an easy meal. Dish them up for a hearty, plant-based option at any holiday meal, from breakfast to Santa’s midnight snack.
If you can’t get Marcella beans, use another white cannellini bean or other white beans.
|Prep Time||15 minutes|
|Cook Time||4 1/2 hours|
- 1 pound Marcella beans or other dried white beans
- 6 cups water
- 1 tablespoon salt
- 1 medium red onion chopped
- 1 bunch rainbow chard about 12 ounces or 340 grams, stems and leaves chopped separately
- 2 cloves garlic minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 medium lemon or 2 tablespoons lemon juice
- Pick over and rinse beans. Put in a slow cooker with water and salt. Cover and cook on low for 2 hours.
- Add chopped onion, chard stems, thyme, and sage to beans. Stir and cook on high for 2 1/2 hours or until beans are tender.
- Stir chard leaves and lemon juice into beans. Cook for 10 minutes until leaves are tender. Taste and adjust seasonings. Don't drain.
- Serve hot by the ladleful to include the tasty bean gravy. Refrigerate any extra for up to 5 days or freeze for up to a year.