Description
Slow Cooker Gigante Beans with Pancetta and Tomato is a comforting and hearty dish featuring tender gigante beans simmered slowly with savory pancetta, aromatic herbs, San Marzano tomatoes, and a touch of crushed red pepper for subtle heat. Finished with Parmesan and served with crusty bread, this rustic stew delivers deep flavor and satisfying warmth, perfect for a comforting meal.
Ingredients
Scale
Beans and Aromatics
- 8 ounce Dry White Gigante Beans
- 1 Bay Leaf
- 1 pinch Crushed Red Pepper Flakes
- 2 cloves Garlic
- 2 Onions
- 3 sprigs Fresh Thyme
Main Ingredients
- 1/2 can San Marzano Tomatoes
- 2 ounce Pancetta
- 4 cups Water
- 1/4 cup Extra-Virgin Olive Oil
Seasonings and Garnish
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- Parmigiano-Reggiano, to taste
- Bread, to serve
Instructions
- Prepare Ingredients: Place the dry gigante beans, bay leaf, crushed red pepper flakes, garlic cloves, onions, fresh thyme sprigs, and diced pancetta into the slow cooker.
- Add Tomatoes: Add half a can of San Marzano tomatoes to the slow cooker to infuse the mix with a rich tomato flavor.
- Add Liquids and Cook: Pour in 4 cups of water and 1/4 cup of extra-virgin olive oil. Cook the mixture on the high setting for at least six hours or on low for 8 hours or longer, allowing the beans to soften completely and flavors to meld.
- Season and Extend Cooking: Remove the lid and season with kosher salt to taste (typically 1 to 2 teaspoons for half a pound of beans). Continue cooking for an additional 2 to 6 hours depending on how much time you have, checking the liquid level occasionally and adding water if necessary.
- Serve: Ladle the broth and beans over slices of bread or serve the toasted bread alongside. Top with freshly ground black pepper, drizzle with extra olive oil, and sprinkle or shave Parmigiano-Reggiano cheese over the dish for a rich finishing touch.
Notes
- Check liquid levels during extended cooking and add water as necessary to prevent drying out.
- Adjust salt according to the saltiness of your stock or water; less salt is needed if using broth.
- For a spicy kick, increase crushed red pepper flakes cautiously.
- Serve with crusty rustic bread to soak up the flavorful broth.
- Can be made entirely vegetarian by omitting pancetta and using vegetable broth instead of water.
- Beans can be soaked overnight for shorter cooking time but are optional with long slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 to 14 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Keywords: gigante beans, slow cooker recipe, pancetta, Italian beans, slow cooked stew, San Marzano tomatoes, rustic bean soup
