Slow Cooker White Beans
Servings: 6 cups
Calories: 168kcal
Equipment
- 1 Slow Cooker 4 Qt or Larger
Ingredients
- 3 cups dry great northern or navy white beans (1 pound) *See Note
- 1 teaspoon fine sea salt optional
- 6 cups water
Instructions
- Rinse the white beans thoroughly in a fine mesh sieve.
- Add the beans, salt and water to the base of a slow cooker and stir to combine.
- Cook on the high setting for 4-5 hours or the low setting for 8-10 hours until tender.
- Remove the lid, stir and serve or cool and store for later use.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Type of Beans
**Red Kidney Beans, White Kidney (Cannellini) Beans, Lima (Butter) Beans or Broad (Fava) Beans contain higher amounts of lectins and need to be boiled first to be safe to eat. See "Tips and Notes" in the post for more information.
Nutrition
Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 30g | Protein: 12g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 208mg | Potassium: 907mg | Fiber: 8g | Sugar: 1g | Calcium: 125mg | Iron: 5mg
