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Slow Cooker White Beans with Rosemary
1 pound 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 pound smoked bacon diced 2 large cloves of garlic, coarsely chopped 5 quarts chicken broth or stock, vegetable stock, or cold water 1 - 2" sprig fresh rosemary 1 dried bay leaf
Directions Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock) 1/2 cup EVOO
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 EVOO with crusty bread.