White-Bean Casserole

2 cups dry white beans
4 medium onions, peeled and chopped or thinly sliced
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped, fresh basil or 2 teaspoons dried
2 tablespoons chopped, fresh parsley or 2 teaspoons dried
1 tablespoon fresh thyme or 1 teaspoon dried
4 slices toasted bread
2 tablespoons butter

Place the dried beans in a stockpot. Cover with 8 cups of water. Cover pot. Let beans soak for 8 hours, or overnight.

Drain water from beans and put beans into greased insert of a slow cooker. Stir in the onions, 1 teaspoon of the oil, the salt, pepper and 3 cups water. Cover cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours or until beans are tender but still holding their shape.

Thirty minutes before end of cooking time, stir in the herbs. After stirring in herbs, pulse the toast and the 3 teaspoons olive oil in bowl of a food processor. Sprinkle breadcrumbs over vegetables. Do not cover cooker.

Cut the butter into chunks. Scatter over breadcrumbs. Do not cover cooker.

Turn cooker to high and cook for 20 to 30 more minutes.

Makes 6 to 8 servings.

— Recipe from "Fix-It and Forget-It," by Phyllis Good (Good Books, 2013).


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