December 23, 2012
1 pound dried cannellini beans (any white bean works)
1 cup oat groats
3 tablespoons extra virgin olive oil, plus more for serving
5 garlic cloves, peeled
1 celery stalk
3 shallots, peeled
2 rosemary sprigs
2 thyme sprigs
1 bay leaf
2 1/2 teaspoons kosher salt, or more to taste
Water, as needed
Extra virgin olive oil
Fresh rosemary, chopped
Fresh thyme, chopped
Freshly ground black pepper
Flaky sea salt
1. Soak bean overnight. Rinse and drain.
2. Place beans in a slow cooker insert. Add oat groats, olive oil, celery and shallots. Tie rosemary, thyme and bay leaf with kitchen twine and add into the slow cooker. Add salt and cover all with water until it’s covered by2 inches.
3. Cover, and cook on medium (for about 6-7 hours) or on high for 3 hours.
4. Serve in bowls and offer toppings.
Read full article titled "Oats, Thinking out of the Breakfast Bowl" here.