Home » Special Diet » Vegetarian » Slow Cooker Gigante (White) Beans
4.8 from 30 reviews
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These gigante beans cook in the slow cooker for 6-12 hours with tomatoes, thyme, onions, garlic, and olive oil until they become stewy, creamy, and delicious! If you can’t find gigante beans, the method works well with Great Northern, Cannellini, Lima, or other dried white beans.
On Wednesday morning, inspired by a Dinner, A Love Story post, I dumped half a pound of dried gigante beans into my crockpot followed by half a can of crushed tomatoes, a bay leaf, pepper flakes, water, smashed garlic, chopped onions, thyme, and a drizzle of olive oil.
I whisked the kids off to soccer tots then to the bagel shop, and when we returned three hours later, the house smelled as if I had been working away all morning.
Dried beans in the crockpot for the win! This is where the crockpot really excels: No browning required. No measuring required. The crockpot keeps the one-pot wonder simmering at the steadiest simmer, ensuring creamy, not mushy beans.
How nice to be able to leave the house while a machine works away? And to have the oven and stovetop free should I feel like making bread or the children their favorite dinner.
The beans cooked all day — they needed 8 hours in the pot — and when the dinner bell rang, I toasted bread, placed a slice in each of our bowls and ladled the stewy white beans overtop. With a few cracks of pepper and shavings of parmesan, dinner was served.
More Slow Cooker Bean Recipes to Try
- Slow Cooker Butternut Squash and Apple Soup
- Simplest Slow Cooker Black Beans
- Slow Cooker Flageolets, Gratinéed
- Simplest Slow Cooker Chickpeas
How to Make Gigante (or other white) Beans in the Slow Cooker
Here’s the play-by-play:
Select your bean. I love gigante beans but they do take a long time to cook, anywhere from 8 to 12 hours, so plan ahead. Great Northern, Cannellini beans, Lima, or other white beans would all work here, and those varieties will cook in 6 to 8 hours. Also, if you get on the Rancho Gordo mailing list, they’ll let you know when they get beans (such as these Corona Beans) back in stock:
Dump all of the ingredients into a slow cooker. (I never add pancetta anymore.)
You can use whole peeled tomatoes — simply crush with your hands. Or use crushed tomatoes.
Give everything a stir. Then cover the pot and cook on high heat for 8-12 hours.
When done, the beans will be creamy and cooked through, and the broth will be plentiful.
Ladle the stewy beans over a hunk of bread.
Shave parmesan over top if you wish.
Crack lots of pepper over top, too.
Slow Cooker Gigante (White) Beans
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 30 reviews
- Author: Alexandra Stafford
- Total Time: 12 hours 5 minutes
- Yield: Serves 4
- Diet: Vegetarian
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Description
Adapted from this Dinner, A Love Story post. As Jenny notes, the beauty of this sort of meal is that you really don’t have to measure.
If you don’t have a slow cooker, here’s my mother’s oven method.
Beans: I love gigante beans but they are hard to find, and they’ve gotten so expensive. Use any white bean you like here. Cooking time will vary depending on the age and type of bean you are using.
Note: You can soak the beans prior to cooking if you wish, and I recomm end doing so if you are using Gigante beans, but you do not have to. If you do soak, the cooking time may be shorter. Gigante beans take anywhere from 8 to 12 hours, so plan ahead.
I love these spooned over this oven-roasted polenta.
Ingredients
- 8 oz dried white beans, such as Gigante, Great Northern, or Cannellini (see notes above)
- 1 bay leaf
- pinch red pepper flakes (I use 1/2 teaspoon)
- a few cloves garlic, smashed
- two onions, chopped to yield about 2 cups
- 1.5 cups crushed tomatoes (I love Pomi finely diced tomatoes)
- a few sprigs thyme
- parmesan rind if you have one
- 4 cups water
- 1/4 cup olive oil
- 2 teaspoons kosher salt or to taste
- fresh cracked pepper to taste
- shavings of Parmigiano Reggiano for serving
- toasted bread for serving or oven-roasted polenta
Instructions
- Place everything with the exception of the Parmigiano Reggiano and toasted bread or polenta, into your crockpot. Cook on high for at least 6 to 8 hours. Depending on the type of bean you are using, the times will vary. If using unsoaked gigante beans, it may take as long as 12 hours to cook.
- When the beans are done, taste the broth. Add more salt to taste.
- Ladle broth into bowls over toasted bread or serve toasted bread on the size. Shave Parmigiano Reggiano over top. Crack pepper over top. Drizzle more olive oil over top if you wish.
- Prep Time: 5 minutes
- Cook Time: 12 hours
- Category: Beans
- Method: Slow Cooker, Crockpot
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
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Gene Martinez —Reply
To thicken the broth (if desired) add about 3 ounces of tomato paste near the end.
Allison —Reply
I doubled the recipe and cooked according to directions and it turned out very soupy.
I used great northern beans bc I couldn’t find gigante beans.. they are smaller tha gigante so possibly the amount of water/oil needs to be adjusted if not using gigante beans?Alexandra Stafford —Reply
Bummer… sorry Allison. Yes, water amounts probably need to be scaled down when doubling. If it’s still too soupy, you can reduce the liquid stove top; then add it back to the beans.
Em —Reply
Can this be done in the instant pot? Looks delicious!
Deepa M —Reply
Tried the recipe today in my instant pot. Soaked gigante beans for 24 hours, the used manual setting > high > 20minutes. Worked perfectly. Simmered after because I prefer it less saucy.
Added: 1 cup chopped celery and 1 cup chopped carrots. Only 1 onion. Added a Parmesan rind. Finished with some vinegar.
Amazing!
Alexandra Stafford —Reply
Thank you for sharing these notes, Deepa!
Caryn Hart —Reply
Thank you for this comment. I was really hoping that someone would try it in the instant pot! Do I assume that you used a natural release rather than a quick release for this? My experience with beans in the Instant Pot is that a natural release is usually best.
Rita —Reply
Would this recipe work for dried scarlet runner beans? Should I make adjustments re the amount of liquids, etc? Thanks for your help. I have jars of these beans and I’m not sure how to use them.
Alexandra Stafford —Reply
Should work out just fine!
Sharon —Reply
Hi Alexandra! This looks amazeballs and I just ordered some of those Corona beans from your link – thanks. Question: I’m cooking for friends whose partners who will want a meat/poultry on the side. Do you have any suggestions what might pair well with these beans – roast chicken (ours is the only recipe I use now) lamb chops? Much appreciate your thoughts and thanks again for a wonderful recipe. I’ll be back to rate it but I have confidence giving it 5 stars out the gate – all your recipes I’ve tried are!
Alexandra Stafford —Reply
Hi Sharon! I think roast chicken sounds perfect with these beans but lamb chops or rack of lamb would be delicious as well. Here are all of the chicken recipes on my site, but I think your roast chicken sounds perfect 🙂
Sandra Rhoades —Reply
OMG! These beans are so delicious. I’ve been hanging onto the recipe for over a year and finally ordered the beans from Rancho Gordo. I made the recipe as written with the exception of substituting celery for the onion – because my vegetarian friend is allergic to onions. We ate them with fresh sour dough bread (Alexandra’s recipe). It will be in my rotation forever.
Alexandra Stafford —Reply
Oh yay! Wonderful to read this, Sandra! Nothing like having a vat of beans on hand, right? Thanks for writing 🙂 🙂 🙂
Roxanne Lavender —Reply
I absolutely love this combination of ingredients. These were the best beans I’ve made in a long time. I used white beans; not having any coronas on hand; I will be using this recipe for a long time to come and doubling too. Your recipes and techniques are the best. Thank you!
Alexandra Stafford —Reply
Great to hear, Roxanne 🙂 🙂 🙂
Lauren —Reply
How long would you cook if I used canned giant butter beans? We have some in our pantry right now. Thanks!
Alexandra Stafford —Reply
I’m not sure! I mean, the sauce needs time to meld, but the beans obviously will be cooked. You could try 4 hours? I think you could probably use half the amount of water, too. You might want to cut the salt too if you cut the water by half. Just add more to taste.
Janet R. Alder —Reply
Fabulous recipe. I had several bags of Gigante beans that I’d purchased following my trip to Greece last year. While I tried to make Gigante beans as I’d eaten them in Ikaria, they never tasted quite the same as those eaten in Greece. Your recipe was wonderful, and I’ll definitely use remaining beans and buy more just to make this recipe. So flavorful and satisfying. To add a crazy note: I combined all listed ingredients and let the mixture cook overnight. The following morning, when stirring the beans, I retrieved what looked like a 2×3″ piece of meat. In horror, I thought that a mouse had fallen into the pot/or was in the can of crushed tomatoes added to the pot. I was so sad to think I’d need to throw out my lovely pot of beans. For whatever reason, I glanced over the recipe, and to my relief and excitement I realized that the “mouse meat” was actually the parmesan rind, which I’d totally forgotten that I’d added. Hope that gives you a good laugh. It’s a story to tell my grandchildren, great nieces and nephews.
Alexandra Stafford —Reply
Oh my gosh that is hysterical! The rind definitely transforms after hours of simmering. I don’t think I’ll ever not be able to think of your story any time I use a parm rind moving forward 🤣🤣🤣🤣
Emily Segal —Reply
I make this recipe all of the time! Can it be made in the instant pot? And – if so – how long would I cook it for?
Thanks!Alexandra Stafford —Reply
Hi! Great to hear… it probably can but I don’t know how to advise regarding the timing because I haven’t tried. I find unsoaked pinto beans in the Instant Pot take at least 40 minutes, so this will likely take longer.
Susan —Reply
So simple and easy with FANTASTIC flavours! We will make this again and again! Thank you!
Alexandra Stafford —Reply
Great to hear, Susan!
Dani E —Reply
These are fantastic! I made a double batch this week and have fed them to others with many compliments!
I did a brine soak mentioned for the Marcella’s white beans recipe and the beans cooked beautifully.
I put everything in the crockpot on high the evening before and got up early to turn them off.I used great northern.They overcooked a bit. Next time I’ll wait until morning to start the crockpot so I can keep a closer eye on the cooking time for the smaller bean.This recipe is going to be in heavy rotation for the next few months! ThNk you for sharing it!
Alexandra Stafford —Reply
Great to read all of this, Dani! Thanks so much for writing. Getting the timing right in the crockpot can be tricky but I’m so glad they turned out well overall 🙂
Pam C —Reply
Hi, Ali! Two questions: first, how long should I soak the gigante beans beforehand and secondly, I would like to add shrimp – what do you think? If you like the idea, how would you suggest adding them? I bought jumbo raw shrimp. Thank you!
Pam C.Alexandra Stafford —Reply
Hi Pam! I would soak them for ideally 8 hours — you could do it overnight, if that works with your timing. For shrimp, I would probably sauté them separately and add them just before serving. I worry about them getting way overcooked if you just add them to the pot of beans.
Deb —Reply
This recipe is a keeper! Used great northern beans, but otherwise followed the recipe as written. Served over oven baked polenta. So so so good! That was a week ago. Making another pot today. Thanks!!!!
Alexandra Stafford —Reply
Great to hear, Deb! Thanks so much for writing 🙂 🙂 🙂
Anonymous —Reply
Laurel —Reply
This was so delicious! I soaked my gigante beans for about 18 hours in the fridge and then followed the recipe. They cooked within 6 hours and the broth was exquisite but it was much more like soup. Next time, do you think I should cut back on water or should I simmer with lid off when the beans are cooked?
Alexandra Stafford —Reply
Great to hear, Laurel! Thanks for writing. You can definitely cut back on the water especially if your beans cooked in 6 hours — sometimes beans take longer and when that is the case you want to be sure there is enough water in the pot. Try holding back 1-2 cups… you can always add water if it’s looking as though the beans are soaking it up.
LINA —Reply
Hi all, did I do something wrong here? I added chopped onion, white, raw, maybe a bit too much, and the beans had a really weird smell and taste. I *think* it’s from the onion but I can’t be sure as the slow cooker chickpeas from Alexandra’s site had an onion in there (unchopped) and they were fine.
Hate wasting food so masked the taste with vinegar and lemon juice, but still. Is there something about slow – boiling onions that just doesn’t work?LINA —Reply
Hi all, did I do something wrong here? I added chopped onion, white, raw, maybe a bit too much, and the beans had a really weird smell and taste. I *think* it’s from the onion but I can’t be sure as the slow cooker chickpeas from Alexandra’s site had an onion in there (unchopped) and they were fine.
Hate wasting food so masked the taste with vinegar and lemon juice, but still. Is there something about slow – boiling onions that just doesn’t work?Alexandra Stafford —Reply
Hi! The onions shouldn’t be a problem. What kind of beans are you using? Did you make any other changes to the recipe?
Lina —Reply
Thanks for responding Ali! Normal greek white beans (fasolia) and I used tomato paste rather than a can….
Alexandra Stafford —Reply
So interesting… I really am kind of stumped. Tomato paste should be fine unless you used a ton of it? The only thing I’m thinking is that maybe the beans are bad/old? But I think that’s very unlikely.
Lina —
I’ll keep trying… Will try without the onion next time, maybe it was too strong or something. Thanks for all the great recipes!
E. Harmon —Reply
I made these with Royal Corona, already my favorite bean from Rancho Gordo, and it was excellent. It’s on my bean rotation now. Fiber, ftw!
Alexandra Stafford —Reply
Great to hear! Thanks for writing 🙂 🙂 🙂
Jackie —Reply
Wondering I could add a smoked ham hock?
Alexandra Stafford —Reply
Yes!
EllieMay —Reply
Hi there! So I have 16oz dried gigante beans soaking overnight. I want to double the recipe. Are there any changes you think I’d need to make or will I be fine just doubling everything?
Alexandra Stafford —Reply
Doubling everything will be fine!
Joel M Natkin —Reply
Beans don’t soften in the presence of acid. If you add the tomatoes after the beans have cooked for a few hours and softened, the recipe will go much faster and the beans will have a great texture. You can add a teaspoon of baking soda withe the beans to accelerate cooking. Tastes amazing thanks!
Alexandra Stafford —Reply
Great tips, Joel! Thanks for writing and sharing 🙂
Andy —Reply
Hey, can I do this recipe with fava beans?
Alexandra Stafford —Reply
I think you could but I think favas take much less time to cook, so I worry about them getting a little mushy/falling apart completely. I migth start checking them sooner than what the recipe recommends for a cook time.
Andy —Reply
Thanks for the speedy reply! I actually did slow cook them for 7 hours yesterday and weirdly it wasn’t enough time, I think they need to be soaked over night. The mystery of beans
Alexandra Stafford —Reply
Wow, so interesting! Yes, beans are a mystery since so often it is hard to tell their age, which does affect cooking time. Thanks for reporting back 🙂
