Best 5 Crock Pot White Beans With Sun Dried Tomatoes Recipes

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Welcome to the world of culinary delights, where flavors merge and aromas dance in perfect harmony. In this article, we embark on a culinary journey to discover the secrets of creating the perfect crock pot white beans with sun dried tomatoes. This hearty and flavorful dish is a symphony of textures and tastes, sure to tantalize your palate and warm your soul on a chilly evening. Get ready to explore a world of culinary possibilities as we guide you through the steps of crafting this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES



Crock Pot White Beans With Sun-Dried Tomatoes image

If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor

Provided by TishT

Categories     Beans

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb dried great northern beans, sorted and rinsed (2 cups)
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomato packed in oil
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Mix all ingredients except tomatoes and olives in slow cooker.
  • Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
  • Stir in tomatoes and olives.

CROCK-POT WHITE BEANS



Crock-Pot White Beans image

This is a hearty & inexpensive recipe that is just delicious and best of all you can throw it in the old crock pot and leave it alone all day. Even a self proclaimed bean hater LOVED these beans so I hope you enjoy them too :)

Provided by Merry Cook

Categories     One Dish Meal

Time 16h

Yield 4 quarts, 10 serving(s)

Number Of Ingredients 13

1 lb dried great northern beans
6 cups water
2 tablespoons olive oil
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
2 cups of chopped fresh kale
2 1/2 teaspoons cajun seasoning salt (I use Tony Carcher's)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dry oregano
1 1/4 teaspoons garlic powder
2 bay leaves
12 -16 ounces cajun style andouille sausages, cut into bite-size pieces (or any firm, smoked sausage)

Steps:

  • Sort beans and soak overnight in enough pure, fresh, water to cover the beans - Or - use the quick method: sort the beans then put them in a saucepan with enough water to cover, and bring them to a boil. Boil the beans for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don't lift the lid).
  • After using either pre-soak method, be sure to rinse and drain the beans completely of their soaking liquid before putting them in the crock pot.
  • Put a couple table spoons of olive oil in the bottom of the crock pot then throw in the beans and all the other ingredients (including the 6 cups of fresh water.).
  • NOTE: the water used in cooking the beans in the crockpot is NOT the same water used for soaking the beans. The water used to soak the beans should be discarded because it may add bitterness.
  • Cover and cook on low for about 8 hours, or until beans are tender and creamy.
  • Prep time is long only because of the soaking & slow cooking. The ingredients come together very quickly - no more than about 10 minutes of actual prep.

TUSCAN WHITE BEANS RECIPE BY TASTY



Tuscan White Beans Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

olive oil, to taste
½ large yellow onion, diced
1 cup mushroom, diced
½ cup sun-dried tomato, drained
3 cloves garlic, minced
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
15 oz fire-roasted tomato, 1 can
15 oz artichoke heart, 1 can, drained
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
salt, to taste
pepper, to taste
fresh basil, thinly sliced, for garnish

Steps:

  • In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
  • Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
  • Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
  • Garnish with fresh basil and serve.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams

SLOW-COOKED TOMATO AND HERB WHITE BEANS



Slow-Cooked Tomato and Herb White Beans image

Provided by Susan Feniger

Categories     Bean     Garlic     Herb     Tomato     Side     Thanksgiving     Dinner     Rosemary     Bacon     Fall     Sage     Thyme     Potluck     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (side dish) servings

Number Of Ingredients 18

For beans:
1 cup dried navy beans
6 cups water
1 medium carrot, cut into 1-inch pieces
1 medium white onion, coarsely chopped
4 (3-inch) thyme sprigs
1 (3-inch) rosemary sprig
1 (3-inch) sage sprig
1 teaspoon kosher salt
For tomato sauce:
3 bacon slices, chopped
1/4 cup extra-virgin olive oil
1 medium white onion, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1 pound tomatoes, chopped (3 cups)
1/2 cup canned tomato purée
1 1/2 tablespoons chopped thyme

Steps:

  • Soak beans:
  • Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
  • Cook beans:
  • Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
  • Make tomato sauce while beans simmer:
  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
  • Finish beans:
  • Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

SLOW COOKER NORTHERN WHITE BEAN



Slow Cooker Northern White Bean image

White beans are cooked in a slow cooker with smoked neck bones, aromatic vegetables, seasonings, and chicken broth. This recipe can be used for cooking most any dried bean in the slow cooker. Adjust liquid when cooking tougher skin beans (such as pinto beans). Add garlic and onion powder to taste, if desired.

Provided by Santilia Lovett

Categories     Side Dish     Beans and Peas

Time 11h15m

Yield 6

Number Of Ingredients 8

1 ½ cups dried great Northern beans, rinsed
2 large smoked neck bones
2 (14 ounce) cans chicken broth
½ teaspoon soul seasoning
½ onion, finely chopped
½ teaspoon white vinegar, or to taste
1 pinch white sugar, or to taste
1 dash hot sauce, or to taste

Steps:

  • Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
  • Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
  • Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
  • Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).

Nutrition Facts : Calories 252.2 calories, Carbohydrate 31.1 g, Cholesterol 34 mg, Fat 4.5 g, Fiber 9.6 g, Protein 21.7 g, SaturatedFat 1.4 g, Sodium 1149.5 mg, Sugar 2.7 g

Tips:

  • Use a slow cooker with a 4-quart capacity or larger.
  • Rinse and sort the beans before cooking.
  • Add enough water to cover the beans by 2 inches.
  • Bring the beans to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are tender.
  • Add the sun-dried tomatoes, onion, garlic, and seasonings to the slow cooker.
  • Cook on low for 6-8 hours, or until the flavors have melded.
  • Serve the beans over rice, pasta, or vegetables.

Conclusion:

Crock-Pot White Beans with Sun-Dried Tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are cooked in a flavorful broth with sun-dried tomatoes, onion, garlic, and seasonings. The result is a hearty and satisfying dish that is sure to please everyone at the table. This recipe is also a great way to use up leftover beans. Simply add the beans to the slow cooker along with the other ingredients and cook on low for 6-8 hours.

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