Sides
Garlic-Rosemary Beans
Makes about 6 cups
Garlic-Rosemary Beans
Makes about 6 cups
These are delicious served alongside lamb chops. You can also purée them in a food processor to make a white bean dip to serve with a crudités platter.*
Nutritional information per serving (½ cup): Calories 138 (7% from fat)
carb. 24g
pro. 9g
fat 1g
sat. fat 0g
chol. 0mg
sod. 182mg
calc. 60mg
fiber 9g
carb. 24g
pro. 9g
fat 1g
sat. fat 0g
chol. 0mg
sod. 182mg
calc. 60mg
fiber 9g
Ingredients
- 1 pound navy or cannelloni beans, soaked in room-temperature water overnight
- 1½ teaspoons olive oil
- 6 to 8 garlic cloves, crushed
- 2 fresh rosemary sprigs
- ½ teaspoon kosher salt
- 2½ cups vegetable or chicken broth, low sodium
Preparation
- 1.Put beans in a large bowl, cover with room temperature water by 2 inches. Soak overnight. Once soaked, drain, rinse, and drain again.
- 2.Put the oil in the cooking pot of the Multicooker set to Brown/Sauté at 350°F. Add the garlic. Sauté until the garlic is golden and fragrant, about 1 to 2 minutes. Add the remaining ingredients. Stir to combine, cover and switch to Slow Cook on High for 2½ hours.
- 3.Once the time has expired, the unit will automatically switch to Keep Warm. Serve warm or at room temperature.
- * If puréeing, more liquid (about ½ to 1 cup) may need to be added when processing.
