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Garlic Rosemary beans

November 13, 2017

 

The perfect Meatless Monday meal: not only is it super easy to throw together, but it is also really tasty, and you can make it in the morning and then just leave it to cook in your crockpot. 

 

Garlic-Rosemary Beans

(original recipe came in the recipe book of my Cuisinart slow cooker; I've morphed it a bit)

 

1 pound beans (I've used cranberry/borlotti, cannelloni, chickpeas, or any of the broad runner beans), brined overnight (soak it in a salty solution overnight to add flavor, and hydrate the beans)

1 1/2 teaspoons olive oil

6-8 cloves garlic smashed

6 large carrots, peeled, cut into 1 - 1 1/2 inch chunks

2 sprigs rosemary, fresh

1 tsp salt

1 hot chili or a couple shakes of crushed chili peppers (You could go as spicy as you want, or not at all)

3 - 6 cups chicken broth (depending on how soupy you want)

 

Heat oil.  Add garlic, and saute until softened.  Add carrots, beans and saute to coat.  Add rosemary and salt, and stir to coat.  Add chili.  Transfer to crockpot.  Add broth.  Stir and cook on high for 4 hours or low for 7.

 

If you feel so motivated, puree a bit of it to add an extra layer of creaminess before serving.

 

Serve with a bit of shaved parmesan.  

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