My husband said this tasted like a party of flavour on his tongue. I literally cook a batch of beans in my slow cooker every single week and I never soak them. I’m sorry the recipe didn’t turn out for you. Add pancetta and cook until crispy (6 - 8 minutes). Hi Tina! That is a great idea! The only change I made, was I added about a ½ tsp of curry because I love it, and add it to nearly everything. Hello, I need to avoid tomatoes and other foods that are acidic. I have a 4-quart and had no room left to add the tomatoes or greens so I had to switch to a large pot on the stove at that step. Before serving, stir in the chopped greens. Reduce the liquid by A LOT. I’d save half, add more chopped vegetables and cover with mashed cauliflower then bake to make bean shepherd I use a ratio of 1 Tablespoon per pound of dry beans. 2 . Thanks for the feedback. If you’re cooking on low, you may want to give it a little bit longer. Your email address will not be published. Stir in pancetta. Thanks for coming back over to tell me! Thank you so much for what is now a new staple for us. I don’t see why not! Serve over hot cooked rice, polenta, or with bread. Add beans, broth, water, bay leaves, s & p to slow cooker; stir to combine. If the beans never softened even after a long cooking time, the truth is that they were probably old beans. Required fields are marked *. (Use less for a thicker stew, more for more of a soup.) I have been considering upgrading to a larger size, and am curious as to what you use. Provencal Winter Squash with White Beans What kind of beans did you use, Margaret? Slow Cooker Healthy Dinner Recipes, Roasted Haricot Verts with Kalamata Vinaigrette, Brown Rice Dressing with Cherries and Pecans, Shaved Fennel Asian Pear Salad with Pomegranate and Watercress, Tomato Juice Dressing and Vinaigrette Recipes, 1 tsp. teaspoon celery seed. And depending on if the canned beans have salt in them or not, you’ll most likely need to add quite a bit less. Thanks! Not you, not the recipe. But after the long cooking time, it may not matter too much anyway. The slow cooker I use is a 6 quart, so I’m thinking you would probably want to use 1 lb. I just would make sure that you leave 1/3 of the room at the top in your slow cooker for the expansion of the beans as they cook. Slow cooking is such a great way for me to save time (and money) and still make healthy meals for my family. The love the aroma that fills the house during the last two hours of cooking. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) I am going to try this! I used a variation on my Slow Cooker Black Beans to make the white beans. Have you tried adding Pastina or orzo to this recipe? One question: is 2 Tablespoons of salt correct? Update 09/02/14 – NOTE: The recipe does call for 2 Tablespoon of salt. lol :) It came out thick and hearty though, with a great sauce and texture. Thanks! It’s all over the place. 1 . Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours. Another big flavor boost comes from the canned tomatoes. If you find that kale or chard are tough rather than tender, you might want to sauté them first. I think that would be wonderful. :) You could probably add .5 to 1 lb. I know because I’ve researched it on my own many times for articles I’ve written and for my own personal knowledge. Thank you so much, Miki! Lindsey Johnson is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to (That’s just an estimate because different brands may cook hotter or cooler.) I also added chili powder to taste to the crockpot, along with the other herbs/spices. This stew is really flavorful. 1 . Thanks for a well-thought-out recipe, well done! Hi Diane. It’s the beans. This is the first thing I have made on your site. Do you know if you could sub black eyed peas for the white beans? I can’t imagine what would have happened if I used the full amount listed. Yum this was so good! A large can is 28 ounces, or about 3 cups. salt (according to taste, can start with 1 Tablespoon and add more at end if needed), 1 large can (28 ounces) diced tomatoes (I like Muir Glen Organic Fire Roasted), 5-6 cups (or more) roughly chopped leafy greens (spinach, chard, kale). Hi Danna! I would be leaving this to cook while at work, so putting them in an hr before the end isn’t an option. Do you think you could freeze before cooking? I’m glad you enjoyed the recipe. Made this stew last night and it was a huge hit with my family. Hi! The acid and salt can sometimes prevent them from cooking softer. I thought it was pretty tasty, but to me it just lacked a little oomph. Quick and easy vegan white bean stew made in a slow cooker. This made an enormous amount, so much that I was able to freeze 3 more meals worth from the leftovers. Heat oil. This stew is 5+ stars! It’s so hard to know how long dry beans are on the shelf or in the bin before being bought. of potatoes. I really appreciate you coming back to tell me! it made SO MUCH which will be nice this week as easy meals to take to work. (I’m sure I will still make a pot once a week because we really do love them.) Cover and cook until kale is tender (30 to 45 minutes on high). Didn’t come out too great.