A few weeks ago I posted a recipe for this fabulous black bean soup, hard to believe that a bag of God-knows-how-old dried beans could produce such a remarkable bowl of soup. I thank the crock pot for that.
It was so easy that I felt we had to do it again, for quality control of course. Perhaps those beans were not as old as I thought, and would have produced a wonderful soup regardless.
They were unearthed from my pantry – along with others. As for the ugliest and driest beans, these took the cake. The writing on the bag was old and faded, the beans themselves showed not just age, but advanced age.
Following the same template, I sliced and cooked some leeks with garlic, added them to the crockpot along with water spices and the beans. Hit the high setting and walked away. Six hours later we had a robust white bean soup with such an amazing depth of flavor.
I wish dinner was always this easy!
- 2 tablespoons olive oil
- 3 large leeks, washed and sliced
- 2-3 garlic cloves, chopped
- 4-5 sprigs of fresh thyme
- 16 oz bag of dried white beans
- 8 cups water
- 1/2 teaspoon salt
Cook the leeks in olive oil for 4-5 minutes, until nice and soft but not too browned.
Add the garlic and continue to cook another minute.
Add to crockpot, along with thyme, beans, water and salt.
Turn setting to high and cook 4-6 hours depending on how old your beans are.
Some crockpot cook faster than others as well, check the beans for doneness after 4 hrs.
When finished cooking taste, may need more salt, pepper or more thyme.