Creamy Slow Cooker White Beans & Potatoes
Creamy Slow Cooker White Beans & Potatoes
Ingredients
- 2 cups white beans, soaked overnight and drained, or canned and drained
- 3 potatoes, medium, peeled and cubed
- 1 onion, medium, finely chopped
- 3 garlic cloves, minced
- 3 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- as needed fresh herbs, for garnish (e.g., parsley, thyme)
Instructions
- 1
If using dried white beans, ensure they have been soaked overnight and drained. If using canned beans, rinse them thoroughly.
⏱️ 5 min
- 2
Add the olive oil to the bottom of your slow cooker.
⏱️ 1 min
- 3
Add the finely chopped onion to the slow cooker and stir to coat with the olive oil.
⏱️ 2 min
- 4
Add the minced garlic cloves to the slow cooker and stir them in with the onion.
⏱️ 1 min
- 5
Add the peeled and cubed potatoes to the slow cooker.
⏱️ 3 min
- 6
Add the prepared white beans to the slow cooker.
⏱️ 1 min
- 7
Sprinkle the salt over all the ingredients in the slow cooker.
⏱️ 1 min
- 8
Stir all the ingredients together in the slow cooker to ensure they are well combined.
⏱️ 2 min
- 9
Pour the vegetable or chicken broth over the ingredients in the slow cooker. Ensure most ingredients are submerged or well-covered.
⏱️ 1 min
- 10
Give the mixture one final stir.
⏱️ 1 min
- 11
Place the lid on the slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are tender and the beans are creamy.
⏱️ 240 min
- 12
Once cooked, the dish will appear creamy and thick. Stir it gently to further break down some of the potatoes and beans, enhancing the creaminess.
⏱️ 2 min
- 13
Taste and adjust seasoning if necessary. Ladle a generous portion into a bowl and garnish with fresh herbs before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Slow Cooker White Beans & Potatoes
- 2 cups white beans, soaked overnight and drained, or canned and drained
- 3 potatoes, medium, peeled and cubed
- 1 onion, medium, finely chopped
- 3 garlic cloves, minced
- 3 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- as needed fresh herbs, for garnish (e.g., parsley, thyme)
Instructions
- 1
If using dried white beans, ensure they have been soaked overnight and drained. If using canned beans, rinse them thoroughly.
⏱️ 5 min - 2
Add the olive oil to the bottom of your slow cooker.
⏱️ 1 min - 3
Add the finely chopped onion to the slow cooker and stir to coat with the olive oil.
⏱️ 2 min - 4
Add the minced garlic cloves to the slow cooker and stir them in with the onion.
⏱️ 1 min - 5
Add the peeled and cubed potatoes to the slow cooker.
⏱️ 3 min - 6
Add the prepared white beans to the slow cooker.
⏱️ 1 min - 7
Sprinkle the salt over all the ingredients in the slow cooker.
⏱️ 1 min - 8
Stir all the ingredients together in the slow cooker to ensure they are well combined.
⏱️ 2 min - 9
Pour the vegetable or chicken broth over the ingredients in the slow cooker. Ensure most ingredients are submerged or well-covered.
⏱️ 1 min - 10
Give the mixture one final stir.
⏱️ 1 min - 11
Place the lid on the slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are tender and the beans are creamy.
⏱️ 240 min - 12
Once cooked, the dish will appear creamy and thick. Stir it gently to further break down some of the potatoes and beans, enhancing the creaminess.
⏱️ 2 min - 13
Taste and adjust seasoning if necessary. Ladle a generous portion into a bowl and garnish with fresh herbs before serving.
⏱️ 3 min