Slow Cooked Butter Beans

This low maintenance meal makes a filling and hearty bean stew with loads of flavor, fiber, and protein! Makes 5 servings.

Ingredients

• 8 oz dried butter beans

• 3 cloves of garlic, smashed

• 4 cups water

• 1 bay leaf

• ¼ cup olive oil

• ½ teaspoon thyme

• 1 large onion, chopped

• 1.5 cup crushed, chopped, or whole canned tomato (tomato sauce will work in a pinch)

• 2 teaspoons celery salt

  
  

We are using celery salt in this recipe to boost the umami or savoury flavor, we will not be using regular salt–you may swap regular salt out for celery salt but we do not recommend using the celery salt and table salt.

Instructions:

Crockpot:

1. Place everything in a crockpot and cook on high for 6-8 hours. 

2. Serve warm and top with nutritional yeast flakes, fresh cracked pepper, a drizzle of olive oil, and a splash of red wine vinegar, apple cider vinegar, or balsamic vinegar.

Stovetop:

1. Soak beans for 8 hours, making sure all beans are submerged. Drain off liquid before adding to a pot with a lid.

2. Add all ingredients to the pot of beans, ensuring everything is submerged. Bring to boil for 1-2 minutes, then reduce heat to a simmer. 

3. Simmer for 1.5-2 hours, making sure all ingredients are covered the whole time. Check a single bean for doneness, they should taste and feel creamy when you try them.

4. Serve warm and top with nutritional yeast flakes, fresh cracked pepper, a drizzle of olive oil, and a splash of red wine vinegar, apple cider vinegar, or balsamic vinegar.