1 pound white beans
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse
well. Put beans in a slow cooker (I use a four-quart slow cooker) with
six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking,
fish out the bay leaves and rosemary and mash up the beans with a
potato masher. Season soup to
taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
