Small White Beans

Author: Heather Leno
Servings: 6 Prep Time: 15-20 minutes Cook Time Crock Pot: 7 hours Cook Time Instant Pot: 45 minutes
Ingredients:

2 cups small white beans–these are smaller and flatter than navy beans — they may be replaced with Great Northern

1 very large sweet onion, chopped (about 2 cups)

2-3 cloves garlic, minced

2 tsp salt

2 tbsp lemon juice

water, see directions

 

1/3-1/2 cup nondairy sour cream, to make your own see Cashew Sour Cream.
Instructions:

For Instant Pot:  (for a 6-quart you can make an additional 1/2 recipe, using 5 cups water)

  1.  Sort and rinse beans, place in instant pot with plenty of water to cover.  You can soak overnight or do a quick soak.
  2. Carefully drain the beans and rinse, add remaining ingredients except for nondairy sour cream.  Cover with 3 1/4 cups water.
  3. Pressure on high for 45 minutes.  Use slow release.
  4. Add sour cream and they are ready to serve.

 

For Crock Pot:
  1. Sort the beans for any tiny rocks or dirt. This works really well on a paper towel.  Rinse them well and soak overnight in plenty of water.
  2. Drain and rinse them in the morning. Put them in your crockpot (or kettle if you prefer), cover with water until you have an extra inch of water above the beans—approximately 5-6 cups.
  3. Cook on low for 5-6 hours, then add the salt and lemon juice. Continue cooking for another hour, adding more water if needed, or  until tender and ready to eat.
  4. Stir in nondairy sour cream.

 

To Serve:

Ladle over whole-wheat toast or bread (we like the whole-wheat French), or a baked potato along with broccoli or vegetable of choice and a nice big salad.
Notes: