Creamy Tuscan White Beans (Slow Cooker)

$- 2 cups dry white beans (cannellini or great northern), rinsed and soaked overnight - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced The main ingredients create a hearty base for creamy Tuscan white beans. I love using dry white beans because they soak up flavors well. Rinsing and soaking them overnight ensures they cook evenly. Vegetable broth adds depth and richness. The onion and garlic give a nice aroma and savory taste. - 1 cup sun-dried tomatoes, chopped - 1 cup fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional, for heat) Sun-dried tomatoes bring a sweet and tangy taste. They add color and texture to the dish. Fresh spinach not only boosts nutrition but also adds a beautiful green hue. Dried herbs like oregano and basil enhance the Italian flavor profile. If you like heat, add red pepper flakes for a kick. - 1 cup coconut cream (or heavy cream for a non-vegan option) - Salt and pepper to taste - Fresh parsley for garnish The creamy element makes this dish truly delightful. Coconut cream gives a rich texture and a hint of sweetness. For non-vegans, heavy cream works just as well. Salt and pepper are essential for balancing the flavors. Lastly, fresh parsley adds a pop of color and freshness when serving. First, rinse the dry white beans. Soak them overnight in water. Soaking softens the beans and helps them cook better. After soaking, drain the beans and add them to the slow cooker. This is where the magic begins! Next, layer your veggies and herbs. Start with the chopped onion and minced garlic. These add great flavor. Then, add the sun-dried tomatoes for a rich taste. Sprinkle in the dried oregano, basil, and red pepper flakes if you like heat. Stir the mixture well. This helps blend all the flavors together. Now it’s time to cook! Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The beans should become tender and creamy. Check them around the end of the cooking time. If they are soft, it’s time to add the spinach and coconut cream. Stir until the spinach wilts and the dish turns creamy. Season with salt and pepper to your taste. Enjoy the delightful aroma that fills your kitchen! To achieve creaminess in your creamy Tuscan white beans, use coconut cream. It adds smoothness and richness. You can also use heavy cream if you prefer. Stir it in after cooking. This makes the dish velvety and lush. For bean cooking, always soak your beans overnight. This softens them and helps them cook evenly. Use dry white beans like cannellini or great northern. They provide the best texture. Adjusting seasonings can enhance your dish. Start with salt and pepper, then taste. You can always add more. If you want more flavor, add fresh herbs. For heat, add red pepper flakes. Start with a little and increase as needed. This adds a nice kick without overpowering the dish. For finishing touches, fresh herbs work best. Parsley adds a bright flavor and color. You can also use basil for an Italian twist. When serving, pair these beans with crusty bread. They also work well over rice or pasta. This way, you can enjoy every creamy bite! {{image_2}} To make creamy Tuscan white beans vegan, swap heavy cream for coconut cream. Coconut cream gives a rich, creamy texture. It adds a subtle sweetness, making the dish shine. For seasonings, you can use smoked paprika instead of red pepper flakes for a unique twist. You can easily boost the nutrients in this dish. Adding more vegetables like carrots, bell peppers, or zucchini works well. These veggies bring color and flavor. For protein options, consider adding lentils or chickpeas. They blend beautifully and round out the meal. Feel free to explore Italian-style add-ins. Try adding olives or artichokes for a briny kick. If you want a Mediterranean twist, toss in feta cheese and fresh herbs like dill. These additions create a lovely fusion of flavors. To store leftover creamy Tuscan white beans, place them in an airtight container. This helps keep them fresh. Make sure the beans cool to room temperature first. The beans will last in the fridge for about 4 to 5 days. Always check for signs of spoilage before using leftovers. If they smell off or look strange, it’s best to toss them. To freeze creamy Tuscan white beans, use a freezer-safe container. Leave some space at the top for expansion. Freeze the beans for up to 3 months. When you’re ready to use them, thaw in the fridge overnight. You can also use the microwave for quick thawing. When you reheat, add a splash of broth or water. This helps keep the beans creamy and tasty. You can repurpose creamy Tuscan white beans in many fun ways. Try them on toast for a quick lunch. They also make a great filling for wraps. You can mix them into pasta for a hearty dish. For a simple pairing, serve them with roasted vegetables or a fresh salad. The beans add protein and flavor to any meal! Yes, you can use canned beans. They save time and work well in this dish. Just rinse and drain them before adding. Use about three cups of canned beans. Cook on low for just two to three hours. This way, the beans stay soft but do not turn mushy. If you prefer not to use coconut cream, heavy cream is a great choice. You can also try cream cheese or a cashew cream for a creamy texture. Adjust the amount to your taste. Each option gives a slightly different flavor, so choose what you like best. Yes, this recipe is gluten-free. Just check the labels on your vegetable broth to be sure. Some broth brands may add gluten or gluten-containing ingredients. Overall, the beans and veggies are safe for a gluten-free diet. Enjoy without worry! In this blog post, I shared a simple and tasty recipe for creamy Tuscan white beans. We covered the main ingredients like beans, broth, and flavor enhancers. You learned how to prepare the beans, mix in the flavors, and cook them perfectly. I included tips for the best texture, seasoning adjustments, and fun variations. For final thoughts, this dish is easy to make and delicious. Enjoy experimenting with your own twists!$

Creamy Tuscan White Beans (Slow Cooker)

Discover the deliciousness of Creamy Tuscan White Beans with this easy recipe perfect for any meal! Made with wholesome ingredients like white beans, sun-dried tomatoes, and fresh spinach, this dish is not only creamy but also packed with flavor. Perfect for a cozy dinner, just toss everything into your slow cooker and let it do the magic. Click through to explore this mouthwatering recipe today! #TuscanBeans #SlowCookerRecipes #HealthyEats #VeganRecipes

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Ingredients

2 cups dry white beans (cannellini or great northern), rinsed and soaked overnight

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

1 cup fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional, for heat)

1 cup coconut cream (or heavy cream for a non-vegan option)

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Drain and rinse the soaked beans, then add them to the slow cooker.

Pour in the vegetable broth, ensuring the beans are fully submerged.

Add the chopped onion, minced garlic, sun-dried tomatoes, oregano, basil, and red pepper flakes if using. Stir to combine.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.

Once cooked, stir in the spinach and coconut cream, mixing until the spinach wilts and the mixture becomes creamy.

Season with salt and pepper to taste, adjusting as needed.

Serve warm, garnished with fresh parsley.

Prep Time: 10 minutes | Total Time: 6-8 hours | Servings: 4-6