White Beans with Oregano

It’s the time of year where I find myself in my car more than in my house. My weeks are crammed full of kid-ferrying. And everywhere we go requires me to socialize. Dear Goddess, why? I much prefer to be at home, wrapped in a blanket, cup of tea in hand, a closed door between me and any other humans who aren’t quietly reading books or constructing tiny buildings. But that’s not in the cards for me. Which is why I slow cook. A lot.

A good slow-cooker dish is simple, delicious and inexpensive. Well, those are my requirements. This is one my family enjoys. It fills us up and keeps us happy. It also feeds 10 for less than $2, assuming you grow your own oregano year round like I do. Dried oregano can be subbed in a pinch (I’ve done it several times), but this pot of beans relies on the beautiful flavor of fresh oregano. There is no need to pre-soak the dried beans. They’ll cook in the time recommended.



1 lb dried white (navy or great northern) beans, sorted and picked over
2 whole cloves garlic
3-4 branches fresh oregano
1 tsp salt
6 cups water

Salt and olive oil for serving


Place all ingredients in slow cooker and cook on HIGH for five hours. Most of the water will be absorbed. Allow to sit uncovered for 1/2 hour on WARM so remaining water can thicken into a sauce. Either remove the garlic cloves or mash them up and mix them into the beans. Serve with cornbread or rice, a vegetable side and olive oil for drizzling over the beans.

Shawna Ayoub

Shawna Ayoub is an essayist, fiction writer, poet and instructor with an MFA in creative writing from Indiana University. Some of her work has been published in The Manifest-Station, Role Reboot, [wherever], The Huffington Post, The Oxford Review and Exit 7. Her writing explores the intersections of race, place and survivorship. She writes with honesty about her own experience in order to transform pain.

9 Discussion to this post

  1. stuckinscared says:

    Oooo-er, I like the sound of this. I use my slow cooker loads. I’d be lost without it.

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  2. Norah says:

    I don’t have a slow cooker. I have been thinking about it but am slow putting my thoughts into action. What an inexpensive but nutritious meal. Thanks for sharing.

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  3. I also love using my slow cooker! I think the best investment I’ve ever made was to order a slow cooker with a timer, haha. I feel like it’s a bit of a joke that most recipes need to cook for 8 hours or less when I’m away from home each week day form 9-10 hours.

    If one was moved to use canned beans, rather than dried, what modifications would you recommend?

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  4. […] cups leftover White Beans with Oregano, drained 1/4 cup olive oil 1-2 cloves garlic or 2 tablespoons toom depending on hhhhhow much you […]

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