Slow Cooker Gigante Beans with Panecetta and Tomato

Place the Dry White Beans (1 cup), Bay Leaf (1), Crushed Red Pepper Flakes (1 pinch), Garlic (2 cloves), Onions (2), Fresh Thyme (3 sprigs), and Pancetta (1/4 cup) into your crockpot.

Add the San Marzano Tomatoes (1/2 can).

Add the Water (4 cups) and Extra-Virgin Olive Oil (4 Tbsp). Cook on high for at least six hours or on low for 8 hours or longer.

Remove the lid and add Kosher Salt (to taste). For half a pound of beans, I usually add 1 to 2 tsp when cooking with water- stock will need less. Continue cooking for as long as time permits — you can cook the beans anywhere from 2 to 6 more hours, just be sure to check on liquid levels every so often.

Ladle broth into bowls over Bread (to taste) or serve the toasted bread on the size. Add Freshly Ground Black Pepper (to taste) over top. Drizzle more olive oil and sprinkle or shave Parmigiano-Reggiano (to taste) over if you wish.