Slow-Cooker Brothy Beans
Beans shouldn’t just be relegated to a side dish. Let them be the star of a hearty but light meal full of flavor by slowly cooking dry beans with tons of aromatics. You may have extra bean liquid left over, as you need a generous amount to cook the beans properly. Simply use it in place of vegetable stock in another recipe or add to your next pot of beans.
Ingredients
- 8 ounces dried cannellini beans, rinsed
- 1 bulb fennel, halved lengthwise, cored and sliced root to tip
- 1 plum tomato, cored and halved
- 7 cloves garlic, peeled
- 6 wide strips lemon zest, plus 1 tablespoon lemon juice (from 1 lemon)
- 1 small bunch thyme
- 1/4 bunch parsley stems, plus 1/4 cup chopped leaves
- 1 large leek, white and light green part only, halved lengthwise
- kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 4 slices white or sourdough bread (1/2 to 3/4 inch thick)
- 1/4 cup chopped fresh chives
Directions
- Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours.
- Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.
- Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.
- Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
- Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.
