When you have a simple recipe like this one that only has a few ingredients, you’ve got to make sure they are quality. Don’t skimp on the fresh rosemary, spend the extra dollar on the low sodium organic chicken stock (or make your own), and grate your own *Parmigiano-Reggiano cheese.
For the kids, I added white extra sharp cheddar cheese instead of the Parmigiano-Reggiano in an attempt to cover the green stuff in the beans (I have one child who will not, under any circumstances, eat anything green except broccoli and apple Laffy Taffy). The cheddar was pretty tasty, and a good alternative if you can’t find Parmigiano-Reggiano.
Slow Cooker Rosemary White Beans
1 pound dried great northern beans
4 large cloves garlic
2 sprigs fresh rosemary, plus 1 1/2 teaspoons finely chopped rosemary
2 bay leaves
4 cups chicken stock, plus additional water if necessary
1/4 pound Parmigiano-Reggiano, shredded
Kosher salt and freshly ground pepper
Rinse beans well and pick out any rocks. Place in slow cooker and add chicken stock, plus additional water if necessary to cover. Add garlic, rosemary, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Cook on low for 5-8 hours. To serve, remove rosemary stems, bay leaves and garlic. Top each bowl with cheese.*Parmigiano-Reggiano is not the same stuff in the green can…you can get real Parm in the deli case at the grocery store (even Walmart). To grate it, you can use regular box grater, or better yet, remove the rind, cut it into big hunks, and whirl it in the food processor until it’s grated.
