Small White Beans

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Looking for some great every-day food?  Look no further.  These beans are tasty any way you serve them. We love to eat them over a nice slice of whole-wheat bread or toast, or big baked potato. The particular flavor of these beans goes to nicely with the addition of a nondairy sour cream.

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Once you have these in your freezer, they become one of those “10-minute meals”! You can make them creamy by blending 1/4 of the recipe and stirring back into the pot (or use a wand blender).

When eating the plain beans over bread or toast, a tasty addition is a few slices of avocado or a spread of Unreal Mayo or mayonnaise of choice.

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Legumes are a wonderful crock pot or instant pot entrée for busy people who care about their health.  They are a good source of fiber and nutrition. 

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Small White Beans

Servings: 6
Prep Time: 15-20 minutes
Cook Time Crock Pot: 7 hours
Cook Time Instant Pot: 45 minutes
Passive Time: 1 hour
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: