Once made, these tasty beans are the basis for several easy and nutritious meals.  

 

• 2 cups dried cannellini beans, picked over for debris

• 5 cloves garlic, peeled then smashed with the back of a knife

• 4 cups water

• 1 bay leaf

 

Soak the cannellini beans overnight in enough water to cover by two or more inches. 

 

The next morning, drain and rinse the beans then put them in a 5 or more quart crockpot.  Add 4 cups water, the smashed garlic and bay leaf to the Crockpot.  Turn to the high setting for about 30 minutes, then turn to low setting and cook the beans about 8 hours or until they are tender.  Spoon off any foam the forms on the top.   After the beans have finished cooking, add  2 teaspoons salt or to taste.

 

Meal Ideas:

* Partially mash some of the beans in the crockpot and spoon over cooked whole grain pasta.  Top with freshly grated pepper and a drizzle of extra virgin olive oil.

 

* Thin the beans with a little vegetable broth or water and eat as a soup.  Puree the beans if desired.

 

* Finely chop 3 zucchini and cook over medium heat in a large pan coated with a little oil.  Add 2 cups (or more) chopped spinach or kale  and cook a few minutes longer or until the spinach has wilted.  Add several cups of beans to the cooked vegetables. Partially smash the beans and any visible garlic with the back of a spoon.  Top with freshly grated black pepper.  Serve over grilled polenta slices, a bed of rice, or any cooked whole grain.