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White Wine-Braised White Beans and Garlic

From MarketStreetVegan.com

2 15-oz cans cannellini beans

6 cloves garlic, crushed

2/3 cup dry white wine

2 TBSP olive oil

1/2 tsp dried marjoram

1/2 tsp fine sea or kosher salt

freshly cracked black pepper, to taste

small handful parsley, chopped well, to serve

Drain and rinse beans. Set aside in a sieve to let drain thoroughly. Meanwhile, add remaining ingredients, except parsley, to slow cooker. Add drained beans, stir, and cook on low eight hours. Use a wooden spoon to crush the garlic cloves, which will be cooked to a pulp by now, and stir to incorporate fully.

Transfer to a serving dish, sprinkle with chopped parsley, and serve.