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!
Nonna Miri’s Beans in a Flask… In The Slow Cooker
Servings
4 Servings
Ingredients
- 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
Instructions
- Rinse the beans very well under running water in a colander.
- Place them in the slow cooker insert with the sage and garlic and 1 or 2 tablespoons oil.
- 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.
- Adjust the salt, add the rest of the oil, season with a little ground pepper, and serve over a slice of good artisanal bread.
Sorry forgot to post earlier this was a great change to the usual crockpot stews. I realized I forgot the bayleaf when there was about 2hrs left if cooking time so I cooked it up with some of the beans on the stove top. I also added a piece of meat. This is going into my winter supper menus for sure.
I am always looking for ways to use my slow cooker, and these beans were a hit! I used organic cannellini beans from Italy, these had great flavor and are great as a side dish or in a vegetable soup.