Ingredients for Basque Beans Including Crock Pot Version
- 1 pound dry white beans
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup fresh parsley, chopped
- 1 green bell pepper, chopped
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- dried thyme
- 1 teaspoon dried oregano
- 1 cup water
- salt to taste
- freshly ground black pepper to taste
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How to Make Basque Beans Including Crock Pot Version
- Soak 1 pound of dried white beans (such as Great Northern or cannellini) in cold water overnight.
- Drain and rinse the soaked beans. Place them in a large pot, cover with fresh cold water (about 6 cups), and bring to a boil. Reduce heat and simmer until nearly tender, about 1-1.5 hours. Drain well.
- Heat 2 tablespoons of olive oil in a large oven-safe casserole dish or Dutch oven over medium heat. Add 1 large onion, chopped, and cook until softened, about 5 minutes.
- Stir in 4 cloves of minced garlic and cook for 1 minute more.
- Add one (28 ounce) can of crushed tomatoes, 1/4 cup chopped fresh parsley, the drained beans, 1/2 teaspoon red pepper flakes (or more, to taste), 1 teaspoon dried oregano, and 1 cup of water.
- **Oven Method:** Cover the casserole dish and bake in a preheated 340°F (170°C) oven for 2-3 hours, or until the beans are tender and most of the liquid is absorbed. Stir occasionally.
- **Crock-Pot Method:** Transfer the bean mixture to your slow cooker. Cook on low for 10-12 hours, or until beans are tender.
- **For both methods:** Stir in 1 green bell pepper, chopped, during the last 20 minutes of cooking. Remove the lid during this time to allow excess liquid to evaporate.
- Season generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
8g
Carbs
17g