Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Beans & Legumes
Slow Cooker Gigante Beans with Panecetta and Tomato

14 INGREDIENTS • 5 STEPS • 8HRS 5MINS

Slow Cooker Gigante Beans with Panecetta and Tomato

Recipe
4.0
6 ratings
These gigante beans include plum tomatoes, a bay leaf, pepper flakes, chicken stock, pancetta, garlic, onions, thyme, and a drizzle of olive oil. Yum.
Love This Recipe?
Add to plan
logo
Slow Cooker Gigante Beans with Panecetta and Tomato
Save
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
These gigante beans include plum tomatoes, a bay leaf, pepper flakes, chicken stock, pancetta, garlic, onions, thyme, and a drizzle of olive oil. Yum.
8HRS 5MINS
Total Time
$3.23
Cost Per Serving
Ingredients
Servings
4
us / metric
Dry White Beans
1 cup
Dry White Beans
Bay Leaf
1
Bay Leaf
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Garlic
2 cloves
Garlic, crushed
Onion
2
Onions, chopped
San Marzano Tomatoes
1/2 can
(28 oz)
San Marzano Tomatoes
1.5 cups total
Fresh Thyme
3 sprigs
Fresh Thyme
Pancetta
4 Tbsp
Pancetta
or Bacon
optional
Water
4 cups
Water
or Chicken Stock or Vegetable Stock
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Parmigiano-Reggiano
to taste
Parmigiano-Reggiano
for serving
Bread
to taste
Bread, toasted
for serving
Nutrition Per Serving
VIEW ALL
Calories
267
Fat
18.7 g
Protein
7.4 g
Carbs
20.7 g
Love This Recipe?
Add to plan
logo
Slow Cooker Gigante Beans with Panecetta and Tomato
Save
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
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 (4 Tbsp) into your crockpot.
step 1 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 (4 Tbsp) into your crockpot.
step 2
Add the San Marzano Tomatoes (1/2 can).
step 2 Add the San Marzano Tomatoes (1/2 can).
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
Tags
view more tags
Beans & Legumes
Budget-Friendly
Comfort Food
Lunch
Slow Cooker
Shellfish-Free
Dinner
French
Pork
Vegetables
Soups & Stews
Winter
0 Saved
top