For a delicious hands-off, high protein meal, these slow cooker gigante beans fit the bill! The recipe calls for fresh thyme, but feel free to add/sub in fresh oregano, marjoram or rosemary, too.
Serves 4
Recipe adapted from www.alexandracooks.com
Ingredients
- 8 oz dried white beans, such as Gigante, Corona, Great Northern or Cannellini
- 1 dried bay leaf
- ½ teaspoon red pepper flakes
- 2 cloves garlic, smashed or 1 rehydrated Maranatha Farm Garlic Coin
- 2 medium yellow onions, chopped (about 2 cups)
- 1 ½ cups canned crushed tomatoes
- Few springs of fresh thyme
- Parmesan rind (optional)
- 4 cups water
- ¼ cup extra virgin olive oil
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- Grated Parmigiano Reggiano, for serving
- Toasted crusty bread, for serving
Method
- Place everything (with the exception of the Parmigiano Reggiano and bread) into your slow cooker. 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 side. Shave Parmigiano Reggiano over top. Crack pepper over top. Drizzle more olive oil over top if you wish.