Dinner

Slow Cooker Gigante Beans with Pancetta, Tomato, and Fresh Herbs Recipe

ByLuna Ryder December 17, 2025December 17, 2025

Introduction

Slow Cooker Gigante Beans with Pancetta and Tomato is a comforting, hearty dish perfect for cozy meals. Tender gigante beans meld with savory pancetta, aromatic herbs, and rich tomatoes for a flavorful, easy-to-make stew.

A white bowl filled with a stew of large white beans in a thick reddish-orange sauce. On top of the beans, there is a dark brown, round piece of grilled or roasted vegetable or meat, sprinkled generously with white grated cheese and black pepper flakes. A silver spoon rests on the right edge inside the bowl. The bowl is placed on a rustic wooden surface, with some white grated cheese scattered around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dry white beans
1 bay leaf
1 pinch crushed red pepper flakes
2 cloves garlic
2 onions
1/2 can San Marzano tomatoes
3 sprigs fresh thyme
2 ounces pancetta
4 cups water
1/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano, to taste
Bread, to taste

Instructions

Step 1: Place the dry white beans, bay leaf, crushed red pepper flakes, garlic, onions, fresh thyme, and pancetta into your slow cooker.
Step 2: Add half a can of San Marzano tomatoes to the crockpot.
Step 3: Pour in 4 cups of water and 1/4 cup of extra-virgin olive oil. Cook on high for at least six hours or on low for 8 hours or longer.
Step 4: Remove the lid and season with kosher salt to taste. For 8 ounces of beans, add 1 to 2 teaspoons of salt if cooking with water; reduce salt if using stock. Continue cooking for 2 to 6 more hours, checking liquid levels occasionally.
Step 5: Serve by ladling the broth over bread or alongside toasted bread. Top with freshly ground black pepper, drizzle with olive oil, and sprinkle or shave Parmigiano-Reggiano as desired.

Tips & Variations

Soak the beans overnight for a shorter cooking time.
Use vegetable or chicken stock instead of water for deeper flavor and reduce added salt accordingly.
Add a splash of red wine before cooking for extra richness.
Swap pancetta with smoked bacon or guanciale for a different smoky note.
Include chopped kale or spinach in the last 30 minutes for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the stew has thickened. You can also freeze the beans for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with large, light beige beans in a reddish tomato sauce, with darker brown grilled mushrooms placed in the middle. The dish is topped with a sprinkling of grated white cheese and ground black pepper, creating a textured and colorful contrast on the beans and sauce. A silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface with some scattered bits of grated cheese around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the beans before cooking?

Soaking is not required for slow cooking but can reduce overall cooking time. If you soak the beans for several hours or overnight, they will soften faster in the slow cooker.

Can I use canned beans instead of dry?

This recipe works best with dry beans to develop deep flavor and proper texture, but you can use canned beans. Add them in the last hour of cooking since they are already cooked, and adjust the liquid accordingly to avoid over-thinning the stew.