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Nonna Miri's Beans in a Flask... In The Slow Cooker

Nonna Miri's Beans

My Tuscan grandma would cook these beans inside an empty Chianti flask with a rounded belly, by burying the base of the bottle in the hot ashes of her fireplace overnight. While less romantic, a slow-cooker works just as well…. Just make sure to choose the best olive oil you can find!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 2 1/2 cups dried cannellini beans
  • 2 cloves garlic, whole and peeled
  • 5 sage leaves
  • 1 bay leaf, if liked
  • 5 black peppercorns
  • 6 cups water
  • 1/2 cup good extra-virgin olive oil
  • Sea salt and freshly ground pepper


1. Rinse the beans very well under running water in a colander.

2. Place them in the slow cooker insert with the sage and garlic and 1 or 2 tablespoons oil.

3. Add a little salt and the peppercorns, cover with the water, and cook for about 6 ½ to 8 hours in the crock pot on low heat, until they are tender.

4. Adjust the salt, add the rest of the oil, season with a little ground pepper, and serve over a slice of good artisanal bread.