Slow-Cooker Brothy Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 919 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 13 grams
- Protein
- 21 grams
- Sugar
- 6 grams
- Total: 7 hr 40 min
- Active: 40 min
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.