Makes 6 to 8 servings
2 cups dry white beans
4 medium onions, chopped or sliced thin
4 teaspoons olive oil, divided
- UW tops new list of best western universities
- Microsoft co-founder says he found sunken Japan WWII warship
- Moneytree leads push to loosen state's payday-lending law
- Should UW stick with coach Lorenzo Romar?
- Doughnut wars: Seattle sweets vs. Portland pastries
Most Read Stories
½ teaspoon salt
¼ teaspoon pepper
3 cups water
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh parsley or 2 teaspoons dried
1 tablespoon fresh thyme or 1 teaspoon dried
4 slices toasted bread
2 tablespoons butter
1. Place the dried beans in a stockpot. Cover with 8 cups of water. Cover pot. Let the beans soak for 8 hours, or overnight.
2. Drain off the water. Put the beans into your greased slow cooker.
3. Stir in the onions, 1 teaspoon oil, salt, pepper and water.
4. Cover. Cook on low 9 to 10 hours, or on high 4 to 5 hours, or until the beans are tender but still holding their shape.
5. Thirty minutes before the end of the cooking time, stir in the herbs.
Blend the toast and the 3 teaspoons olive oil in a food processor. Sprinkle the breadcrumbs over the vegetables. Do not cover the cooker.
7. Cut the butter into chunks. Scatter over the breadcrumbs. Do not cover the cooker.
8. Turn the cooker to high and cook 20 to 30 more minutes.
From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)