This flavor dish is vegetarian but you can easily add chicken to it. It is wonderful cooking all night for Shabbat lunch, but can is equally fantastic to put on any morning to eat for dinner that night.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 onion, diced
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 lb. bag of dried cannelini beans, soaked overnight, well drained and rinsed
- 6 cups Water
- 1 teaspoon salt
- 1 bay leaf
- 1 tablespoon rosemary, chopped, plus sprigs for garnish
- 1/4 cup chopped sun-dried tomatoes
1 Place all ingredients into a crock pot and set on low. Cook for at least 6 hours or overnight for Shabbat.