Slow-Cooked Cannellini Beans

Use your June Oven to slow cook beans until they’re tender and luscious, ready to be used in soups or stews (we love them in June's White Turkey Chili), added to salads or grain bowls, or even blitzed into a creamy dip. Your June’s Slow Cook mode helps cook the beans evenly, minimizing blowouts. Feel free to add other aromatics to flavor your beans, like quartered onions, carrots, celery or garlic. Salting the beans twice seasons them internally while helping them cook faster. While you can soak your beans before cooking them, you don’t need to (however, soaking is believed to help with the digestive aspect). You can use other white beans (like Great Northern) with this recipe but you will need to adjust the cook time to account for any size differences.

Prep Time — 10 min
Cook Time — 4 hours
Servings — 6

Ingredients

  • 2 cups dried cannellini beans

  • 8 cups vegetable broth

  • 1 teaspoon salt

  • 1 bay leaf

  • 1 teaspoon salt

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