Slow Cooker Tuscan Cannellini Beans with Tomatoes, Basil, and Shrimp


Serves: 4


½ Tbsp Flying Olive Tuscan Herb, Garlic, or Basil Extra Virgin Olive Oil, plus a little more for oiling the slow cooker

2 slices of Canadian bacon or 2 oz of pancetta, diced

1 (15.5 oz) can cannellini (white kidney) beans, rinsed and drained

2 (14.5 oz) petite diced tomatoes

1 small shallot or red onion, ¼” dice

1 medium clove of garlic, minced

¼ tsp black pepper

¾ pound medium shrimp, peeled and deveined

2 Tbsp thinly sliced (chiffonade) fresh basil


Oil the slow cooker with a little Flying Olive EVOO of Choice.

Add ½ Tbsp of Flying Olive EVOO of Choice to a skillet on medium-high. Add the bacon or pancetta and cook, stirring frequently, until the meat just starting to render its fat. Drain and add to the slow cooker.

Add the beans, tomatoes, shallot/onion, garlic, and black pepper. Cover and cook for 4-6 hours on high or 8-10 hours on low.

Stir in the shrimp, cover, and cook on high until the shrimp are just opaque in the center, about 20 minutes longer. Transfer the contents of the slow cooker to a serving bowl. Stir in the basil and serve.

Inspired by a recipe by Weight Watchers International, Weight Watchers Family Meals. Houghton Mifflin Harcourt, NY, 2016.

Submitted by Barb L.