2 15-ounce cans Great Northern or cannellini beans (white kidney beans), rinsed and drained
1/2 cup canned chicken or vegetable broth
1 tbsp olive oil
3 cloves garlic, minced
1 tsp snipped fresh marjoram or 1/4 tsp dried marjoram, crushed
1/2 tsp snipped fresh rosemary or 1/8 tsp dried rosemary, crushed
1/8 tsp ground black pepper
Olive oil (optional)
Fresh marjoram leaves
Fresh rosemary (optional)
Pita chips
1. In a 1 1/2 quart slow cooker combine beans, broth, 1 tbsp oil, garlic, 1 tsp snipped marjoram, 1/2 tsp snipped rosemary, and pepper.
2. Cover and cook on low-heat setting for 3 to 4 hrs.
3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. If desired, drizzle with additional oil and sprinkle with fresh marjoram and rosemary. Serve warm or at room temperature with pita chips.
