I know that I may have exhausted your interest in toast and toast toppings with Tuesday’s post, but I’m hoping you’ll have the bandwidth for one more—especially since the recipe is good for more than bread alone. These herby, slow cooker tomato white beans can be served with noodles, over your favorite whole grain, with crackers, with steamed greens, and yes, they make for killer toast.
It’s actually been a while since I used my slow cooker, but with final exams and end-of-semester papers approaching, not to mention some deadlines for my book manuscript, I’m anticipating a busy few weeks ahead. It’s a good time for big batches of food, and since I’m on this bread kick, I figured I’d prepare something that was good for scooping up with Ali’s peasant bread. A big pot of soupy, saucy, fragrant legumes fit the bill.
- 3 cups water
- 1 onion, peeled, trimmed, and cut in half
- 8 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1 tablespoon sugar (optional)
- 2 bay leaves
- Black pepper to taste
- 1-2 tablespoons olive oil (optional)