Slow Cooker White Beans with Rosemary & Olio Nuovo EVOO

This will become one of your favorite ‘go to’ dishes when the sky is clouded over and there’s a chill in the air. The beans above are exceedingly delicious, simple, and comforting.  Better yet, they’re nutritious too!

Pasta Fagioli with Olio Nuovo – Hold The Pasta!

1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon, diced
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 – 2″ sprig fresh rosemary
1 dried bay leaf

Kosher salt (at least 1 tablespoon recommended if not using stock) and fresh ground pepper to taste
1/2 cup Olive Us Ultra Premium Robust Extra Virgin Olive Oil (EVOO)

Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in the fresh EVOO with crusty bread.

Thanks to Rachel Bradley-Gomez for sharing the recipe to one of her family favs!!

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