Italian Style Crock Pot Beans

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I have been working with my mom to come up with some healthy ways to get protein without soy or meat products.  This is quite a challenge as we also had to exclude green leafy vegetables and broccoli.

Italian Style Crock Pot Beans

I came up with this fabulous bean dish made with incredible Italian flavors (I adapted hers to use vegetable bouillon and no salt which made it vegetarian and perfect).  Italian Style Crock Pot Beans would be incredible served with quinoa and your favorite vegetable!  This dish is so good I had 2 bowls of it for dinner.  Nothing else.  Perfectly simple and you can make 1/2 recipe too!

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Italian style crock pot bean soup in a bowl

Italian Style Crock Pot Beans

Donna Elick
I have been working with my mom to come up with some healthy ways to get protein without soy or meat products. This is quite a challenge as we also had to exclude green leafy vegetables and broccoli.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 5 hrs
Total Time 5 hrs 5 mins
Course Main
Cuisine Italian
Method Slow Cooker
Servings 4

Ingredients
 

  • 32 ounce bag dried white beans, navy, cannelloni
  • 10 garlic cloves, pressed or minced
  • 4 roma/plum tomatoes, diced
  • 1 onion, diced
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried Italian seasoning
  • 1 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, fresh ground
  • 2 dried bay leaves
  • 10 cups water
  • 3 tablespoons Better Than Bouillon Chicken Base, low sodium

Instructions
 

  • Check beans for stones/bad beans. Rinse and place in a large crock pot (about 6 quart). Fill with water. Soak overnight.
  • Drain and rinse beans well. Place back in crock pot. Add all ingredients into crock pot and cook on low about 5-8 hours until beans are tender, stirring occasionally. Remove bay leaves.
  • Serve and enjoy!

Nutrition

Serving: 1 | Calories: 809cal | Carbohydrates: 147g | Protein: 56g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2141mg | Sugar: 8g | Fiber: 37g | Calcium: 648mg | Iron: 26mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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10 Comments

    1. You could use canned beans, but I would not cook it for 5-8 hours, maybe just until warmed through. Enjoy and let us know how it goes.

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