Beans and garlic toast in broth

Ingredients

• •1 cup dried beans (such as cannellini or cranberry)
• •6 cup water
• •1 small onion, peeled AND LEFT WHOLE
• •2 clove garlic, peeled
• •2 tablespoon extra-virgin olive oil
• •1 teaspoon kosher salt
• •1 1/2 tablespoon white miso
• •4 cup crusty sourdough bread, large-diced
• •2 tablespoon parsley leaves, chopped
• •1 tablespoon marjoram leaves, chopped
• •2 tbsp Parmesan, finely grated
• •Flaky sea salt
• •black pepper

Steps

1. 1Rinse beans, and place in a slow-cooker with water, onion, garlic, miso, olive oil and salt. Cover and set to slow-cook on High for 8-10 hours. When done, use a spoon to fish out the onion and garlic; discard.
2. 2Lightly toast diced bread, just enough to be firm and dry. Divide croutons into bowls, then ladel beans and broth over them. Top with herbs, parmesan, salt, and pepper.