White Bean
4 recipes found
Slow-Cooker Porchetta Beans
Braising stew meat with dried beans ensures a rich broth no matter what else is in the pot. Here, white beans and pork shoulder are cooked with the heady flavors of porchetta: garlic, fennel, sage, rosemary and black pepper. While fennel seeds or pollen are used in porchetta, this recipe opts for the bulb and its stalks, which soften into silky strands. Round out the meal with sautéed broccoli rabe or kale and crusty bread. For a stovetop version, see here.
Porchetta Beans
This is a special pot of brothy beans with ingredients reminiscent of porchetta: shreds of pork shoulder, wedges of tender fennel, and a broth heady with herbs, black pepper and garlic. Eat it as you would any braised white bean, such as over pasta or alongside sautéed broccoli rabe or kale and crusty bread. For a slow-cooker version, see here.
One-Pot Chicken With Greens and Beans
This surprisingly quick one-pot chicken braise leans on the tartness of lime juice to brighten shredded chicken thighs, well-cooked Swiss chard, white beans and parsley. While the chicken browns deeply on one side, the chopped greens, onion and beans are piled into the pot and wilt, absorbing the rising heat and bubbling fat. Everything gets stirred together with a generous squeeze of lime juice and simmers until the chicken shreds easily. With minimal prep and cleanup, this recipe is also versatile: The chard and parsley can easily be substituted with other vegetables and herbs, like spinach and dill.
Slow Cooker Senate Bean Soup
This ultrasimple bean soup has been on the menu at the U.S. Senate Dining Room and served to senators and their staff for more than 100 years. Even as politics have changed, this soup has remained basically the same: navy beans simmered to creamy tenderness with ham hocks, butter and onion. Fittingly, there is no consensus on where exactly the soup came from: Some say it dates back to the early 20th century, when Senator Fred Dubois of Idaho passed a resolution making it a menu staple. This slow-cooker version has updated the classic slightly, with the addition of carrots and smoked paprika. If you’d like more vegetables (how modern!), stir in about 8 ounces of chopped kale before serving. As a nod to Idaho, this version contains a single russet potato, which gets mashed at the end of cooking and thickens the soup beautifully.