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Tuscan-Style Beans with Rosemary


from Finlayson, Judith: The 150 Best Slow Cooker Recipes, Second Edition  © 2011 Reprinted with publisher permission.

Check out Cooking Dried Beans, Lentils and Peas



Use a medium to large (3½ to 5 quart) slow cooker.


4 cups (1 L)               cooked white kidney beans (see Tip)

1 tbsp (15 mL)           olive oil

4 oz (125 g)               pancetta, finely chopped

2                                onions, finely chopped

4                                cloves garlic, minced

1                                large potato, peeled and shredded

2                                sprigs fresh rosemary or 15 mL (1 tbsp) dried


¼ cup (60 mL)           finely chopped Italian flat-leaf parsley

½ tsp (2 mL)              salt

½ tsp (2 mL)              cracked black peppercorns

1 can (28 oz/796 mL) tomatoes with juice


In a skillet, heat oil over medium-high heat. Add pancetta and cook just until it begins to brown. Transfer to slow cooker stoneware.


Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, potato, rosemary, parsley, salt and peppercorns. Cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil. Cook, stirring, until liquid is reduced by approximately one-third, about 2 minutes.


Transfer to stoneware. Add beans and stir well. Add water (see tip) barely to cover. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly.


Serves 6 to 8




·        If you are halving this recipe, be sure to use a small (2 to 3 ½ quart) slow cooker.


·        For this quantity of beans, use 2 cups (500 mL) dried beans, soaked, cooked and drained, or 2 can (each 14 to 19 oz/398 to 540 mL) beans, drained and rinsed.

·        For a more flavourful result, cook beans with chicken broth instead of water.

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