Slow Cooker Borlotti Beans with Rosemary, Garlic and White Wine

Name: Slow Cooker Borlotti Beans with Rosemary, Garlic and White Wine
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) dried borlotti beans, soaked and drained, soaked overnight in cold water, drained and rinsed; 8 cloves garlic cloves, minced; 4 sprigs fresh rosemary sprigs, whole, for infusing; 1 cup (240 ml) dry white wine; 4 cups (950 ml) chicken or vegetable broth; 2 tablespoons (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 2 leaves bay leaf (optional); ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Creamy, tender borlotti beans infused with fragrant rosemary, sweet garlic, and dry white wine. This slow cooker braise is a rustic Italian-inspired side that pairs beautifully with roasted meats, grilled vegetables, or crusty bread. The long, gentle cooking renders the beans silky while the aromatics meld into a savory broth.

Prep: 15 min
Cook: 8 hr
Total: 8 hr 15 min
Makes: About 5 cups (1.2 liters) beans with broth; serves 6 as a side

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Steps

Before you start

Soak dried borlotti beans overnight in cold water (or use quick-soak method: cover with cold water, bring to boil, remove from heat, let stand 1 hour)
Drain and rinse soaked beans thoroughly before cooking
Have all ingredients measured and ready to add to the slow cooker

1
Prepare the slow cooker
- Drizzle the inside of a 6-quart (5.7 L) slow cooker with 2 tablespoons (30 ml) olive oil.
- Add the minced garlic (8 cloves) directly to the oiled slow cooker and stir to coat lightly.
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Tip: Coating the garlic in oil helps it distribute evenly and prevent it from burning on the slow cooker sides.
2
Layer beans and aromatics
- Add the drained borlotti beans (1 lb / 450 g) to the slow cooker, then nestle in the rosemary sprigs (4 whole sprigs) and bay leaves (2 leaves, if using).
- Sprinkle with red pepper flakes (¼ teaspoon / 0.5 g) if desired for subtle heat.
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Tip: Keep rosemary sprigs whole so they're easy to fish out later; their oils will flavor the entire pot.
3
Add liquid
- Pour in the dry white wine (1 cup / 240 ml) and then the chicken or vegetable broth (4 cups / 950 ml).
- Stir gently to combine, making sure the beans are submerged.
- The liquid should cover the beans by about 1 inch (2.5 cm).
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Tip: Use a low-sodium broth so you can control the salt level yourself; the slow cooking will concentrate flavors.
4
Cook on low heat
- Cover the slow cooker and set it to the LOW setting.
- Cook for 7 to 8 hours.
- The beans should be very tender and creamy when fully cooked; a few should begin to break apart when stirred.
- The broth will turn a pale rose color from the bean skins.
- Do not open the lid more than once during cooking, as this adds time and lets heat escape.
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Ready when: Beans are very tender, creamy, and fall apart easily when stirred
Tip: Resist the urge to stir frequently; minimal disturbance lets the slow cooker do its work more effectively.
5
Season to taste
- Once the beans are tender, use a slotted spoon to remove the rosemary sprigs and bay leaves.
- Taste the broth and season with kosher salt (start with ½ teaspoon, then adjust) and freshly ground black pepper to your preference.
- Remember that the broth will continue to concentrate slightly as it cools.
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Tip: Season conservatively at first—you can always add more salt, but you cannot remove it.
6
Serve
- Ladle the beans and broth into serving bowls.
- Drizzle with additional extra-virgin olive oil if desired, and season with flakes of sea salt and a crack of fresh pepper.
- Serve warm as a side dish or with crusty bread to soak up the savory broth.
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Tip: A final drizzle of good olive oil and fresh herbs (such as minced parsley) brighten the dish just before serving.

Good to know

Tips

Plan ahead: dried beans need overnight soaking. If you forget, use the quick-soak method (boil, remove from heat, let stand 1 hour) before slow cooking.
For deeper flavor, lightly toast the drained soaked beans in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, before adding them to the slow cooker.
The pale pinkish broth that forms is normal and delicious—it comes from the bean skins and picks up the wine and herbs. Don't discard it; it's flavorful as a sauce.
If your slow cooker runs hot, start checking for doneness at the 6-hour mark. Older beans may take up to 9 hours; newer harvest beans may cook faster.

Make ahead

These beans actually improve in flavor a day or two after cooking. Prepare them up to 3 days ahead, refrigerate in an airtight container, and gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if the mixture has thickened too much.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. To reheat: thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat with a splash of broth or water, stirring occasionally until heated through (about 10–15 minutes).

Substitutions

dried borlotti beans, soaked and drained → Cannellini beans or pinto beans. Use the same weight; cooking time may vary slightly depending on bean age and size. Cannellini beans are creamier; pinto beans have a slightly earthier flavor.
dry white wine → Additional chicken or vegetable broth. Replace the 1 cup white wine with 1 cup additional broth. The dish will be slightly less tangy but still delicious.
fresh rosemary sprigs → Fresh thyme or a combination of thyme and oregano. Use 3–4 sprigs of thyme (which are smaller). Thyme is more delicate and less piney than rosemary.
chicken or vegetable broth → Vegetable broth or water. Vegetable broth keeps the dish vegetarian; plain water will work but use an extra pinch of salt to build flavor.