Crockpot Tuscan Beans

Words & Photography
by Jameson Nenn



I'm throwing dinner in the crockpot now, so I won't have to worry about it later this evening (by the time I've lost all of my mojo ). We love beans over here, and I probably serve them at least once a week. All three of us have been loving this recipe, so I thought I'd share in case you need some dinner inspiration (like I always do!) It's unbelievably simple!

I'm throwing dinner in the crockpot now, so I won't have to worry about it later this evening (by the time I've lost all of my mojo).

All you need is 1/2 lb of dried navy beans, one onion, a carrot, and a celery stalk chopped. Then a clove of garlic, herb of choice, a bay leaf, and cracked pepper. Cover with 3 cups of water and cook on low for about 6 hours. Add salt at the END of the cooking time so the beans don't get tough. I usually take a scoop of beans out and mash them at the end, and add them back in to thicken it up. Then we top with grated Parmesan and serve with crusty bread. Enjoy!