I find that white beans were some of the first types of beans my kids really liked. Probably because they’re creamy and not overly “beany”. But, they can take a long time to cook until they’re soft. That’s why making white beans in a slow cooker is a great idea – you don’t have to really do anything but toss them in! Soaking in advance also makes a huge difference.
A slow-cooked meal you can throw in as you go out the door to work and come how to a filling meal.
- 2 tsp vegetable oil
- a handful of Italian parsley finely chopped
- 1 tsp chopped garlic
- 1/2 tsp coriander
- 1 tsp cumin
- 1/4 tsp hot paprika
- 1/2 of a preserved lemon
- 1 tsp white pepper
- 1/2 pound beef (bone-in or out your choice)
- 2 cups white beans - soaked at least 6 hrs preferably overnight
- 3 cups of water (enough to cover the beans and meat)
The directions are pretty straightforward - throw it all in the crockpot and cook on high for 3 hours or on low for about 6 hours.
I would suggest cutting your meat into smaller pieces so that it cooks through more evenly and increases the flavor.
If everything is cooked through and there is still a good bit of water left, pour the contents into a large pot on the stove and boil until the liquid is reduced.
I like to smash some of the beans as well in the end and mix them through the liquid to thicken it.