White beans from the slow cooker – Tuscan Beans with Herbs

Ingredients for 6 servings:

• 250 g dried white beans (USA: navy beans)
• 2 sprigs of sage
• 1 bay leaf
• 1 bulb(s) garlic, remove only the loose leaves, leave whole
• 2 ½ liters of water
• 1 tbsp sea salt, coarse
• n. B. Pepper, from the mill
• n. B. olive oil, good

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 hours; Total time approx. 11 hours 20 minutes

Side dish to grilled food or fish – can be eaten cold, lukewarm or warm

Rinse the beans in a sieve under cold running water, checking for damaged beans and small stones. Place them in the slow cooker and cover with 7 to 8 cm of cold water. Let them soak for 6 to 12 hours. Then drain. Add the sage, bay leaf, garlic, and the 2.5 liters of water. Cover and cook on HIGH for 2.5 to 3.5 hours (or on automatic for 5 hours). To tenderize, the beans must be covered with liquid the entire time. Add the salt towards the end of the cooking time (not before, or the beans won’t tenderize), removing the bay leaf, garlic, and sage sprigs. Squeeze out the garlic, discard the “shell,” and return the contents to the beans. Let the beans cool uncovered in the slow cooker for 1 hour. Then drain all but 1 cup (250 ml) of liquid. Serve sprinkled with salt, a few drops of lemon juice, and a drizzle of olive oil.