Slow Cooker White Beans

Ingredients:

• 220 g dry white beans
• 1 fennel root, halved lengthwise and thinly sliced ​​from root to stem
• 1 plum tomato, halved, core removed
• 7 cloves garlic, peeled
• 6 wide strips lemon zest + 1 tbsp lemon juice (1 lemon)
• 1 small bunch of thyme
• 1/4 bunch parsley stems + 1/4 cup chopped leaves
• 1 large leek (white and light green parts only), halved lengthwise
• 6 tablespoons extra-virgin olive oil
• 4 slices white or sourdough bread (1-2 cm thick)
• 1/4 cup chopped fresh chives

Preparation:

1. In a 6- to 8-quart slow cooker, combine the beans, fennel, tomato, 6 cloves garlic, and lemon zest. Tie the thyme sprigs, parsley stems, and half the leek into a bundle with kitchen string; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cover and cook over low heat until the beans are tender, 7 to 9 hours.
2. Preheat the oven to broil. Remove the beans from the bundle and stir thoroughly. Gently crush the garlic against the side of the pan, season with salt and pepper to taste. Let the beans sit, uncovered.
3. Thinly slice the remaining leek half. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leeks and cook, stirring frequently, until golden brown and crisp, 6-9 minutes. Using a slotted spoon, transfer the leeks to paper towels to drain excess oil and season with salt. Reserve the oil.
4. Place the bread on a baking sheet and brush both sides with oil from the pan. Pour any excess oil from the fried onions into the pan with the beans. Toast the bread in the oven on broiler mode, turning once, until golden brown, 3-5 minutes. Rub with the remaining garlic clove and season with salt.
5. Add lemon juice to the beans. Using a slotted spoon, divide them among bowls; ladle a little bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons of olive oil. Sprinkle with crispy leeks, green onions, and chopped parsley. Serve with bread.