- 2 tablespoons olive oil
- 3 large leeks, washed and sliced
- 2-3 garlic cloves, chopped
- 4-5 sprigs of fresh thyme
- 16 oz bag of dried white beans
- 8 cups water
- 1/2 teaspoon salt
Cook the leeks in olive oil for 4-5 minutes, until nice and soft but not too browned.
Add the garlic and continue to cook another minute.
Add to crockpot, along with thyme, beans, water and salt.
Turn setting to high and cook 4-6 hours depending on how old your beans are.
Some crockpot cook faster than others as well, check the beans for doneness after 4 hrs.
When finished cooking taste, may need more salt, pepper or more thyme.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.