Adapted from Jewish Slow Cooking by Laura Frankel
2 cups dried cannellini beans, sorted through and soaked overnight
1 whole head of Roasted Garlic*
4 to 5 cups chicken stock
3 tablespoons Gremolata
Kosher salt and freshly ground black pepper
Place the beans in the insert of a slow cooker. Squeeze the garlic out of the skin and into the beans. Stir. Add the chicken stock. Cover and cook on LOW for 6 hours, or until the beans are very soft.
Transfer the beans (without the liquid) to a large bowl and mash them lightly. (I like to leave some of the beans chunky and whole.) Stir in the gremolata and salt and pepper to taste. Return to the slow cooker, set to LOW or WARM and cover to keep warm if serving soon.
Yield 6 Servings
Cut off the top of the garlic head. Discard the head. Place the garlic on a large piece of aluminum foil. Drizzle with olive oil.
Fold the foil into a large package, sealing the edges well.
Bake in 375 degree oven for about 45 minutes to one hour or until soft.