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Slow Cooker Creamy Cannellini Beans with Sun-Dried Tomatoes – vegetarian recipe
Stav Kogan

Slow Cooker Creamy Cannellini Beans with Sun-Dried Tomatoes

An effortless slow cooker recipe that transforms cannellini beans into a rich, creamy, and deeply flavorful meal, elevated with sun-dried tomatoes, sharp cheese, and toasted pine nuts.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 283 serving
Calories: 283
Ingredients Method Nutrition

Ingredients
  

  • 3 15-ounce / 425 g (15 oz) cans cannellini beans, rinsed and drained
  • 1 14-ounce / 400 ml (13.5 fl oz) can vegetable broth
  • 3 cloves garlic, minced
  • 1 7-ounce / 200 g (7.1 oz) jar oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup (4 oz) / 113 g shaved Asiago or Parmesan cheese
  • ⅓ cup (45 g / 1.59 oz) pine nuts, toasted (optional garnish)
  • To make this dish vegan, simply swap the Asiago or Parmesan for your favorite dairy-free Parmesan-style cheese. Many brands offer fantastic nutty, savory alternatives.
  • For an even creamier texture, use an immersion blender to briefly pulse the beans a few times before adding the tomatoes. This thickens the broth beautifully without adding any extra .

Method
 

  1. In a 3½- or 4-quart slow cooker, combine the rinsed and drained cannellini beans, vegetable broth, and minced garlic.
  2. Stir gently to combine.
  3. Cover the slow cooker and cook on the LOW setting for 6 to 8 hours or on the HIGH setting for 3½ to 4 hours, until the beans are exceptionally tender.
  4. If you cooked on low, turn the slow cooker setting to HIGH.
  5. Stir in the chopped sun-dried tomatoes.
  6. Cover again and cook for an additional 15 minutes to heat the tomatoes through and allow their flavor to meld with the beans.
  7. Ladle the beans into bowls and top each serving with a generous amount of shaved cheese and a sprinkle of toasted pine nuts, if using.
  8. Don't discard the oil from the sun-dried tomato jar! It's infused with incredible flavor. Use it to sauté vegetables, drizzle over pasta, or whisk into a vinaigrette.
  9. Add a sprig of fresh rosemary or a few sage leaves to the slow cooker along with the beans for an extra layer of aromatic, earthy flavor.

Nutrition

Calories: 283kcalCarbohydrates: 38gProtein: 18gFat: 12g

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