Slow-cooked Gigantes Recipe

Soak the beans

Rinse 1.5 cups dried gigantes under cold water and remove any debris. Place in a large bowl and cover with 4 cups cold water. Soak 8–12 hours or overnight at room temperature. Drain and rinse before cooking.

Initial simmer

Place the drained soaked beans in the slow cooker. Add 4 cups fresh water (in addition to any used for soaking) so total cooking water is about 4 cups; you may add up to 2 additional cups during cooking if needed. Drizzle 1 tbsp olive oil over beans to help prevent foaming.

Sauté aromatics

Heat 3 tbsp of the extra-virgin olive oil in a skillet over medium heat. Add the chopped onion (1 cup), diced carrot (1/2 cup), and diced celery (1/4 cup). Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic (4 tbsp) and lemon zest (1 tbsp) and cook 30–45 seconds until fragrant.

If using wine, pour 1/2 cup dry white wine into the skillet to deglaze, scraping up browned bits. Reduce for 1–2 minutes until the alcohol aroma dissipates.

Build the sauce

Stir 3 tbsp tomato paste into the sautéed aromatics and cook 1 minute. Add the 14 oz crushed tomatoes and stir to combine. Let mixture simmer gently 2–3 minutes off heat to meld flavors.

Transfer the tomato-aromatic mixture to the slow cooker, pouring it over the beans. Add the remaining olive oil (approximately 3 tbsp) to the slow cooker if desired for richness.

Add dried oregano (1 tsp), dried thyme (1/2 tsp), smoked paprika (1/2 tsp), crushed red pepper flakes (1/4 tsp, optional), 2 bay leaves, sea salt (2 tsp), and freshly ground black pepper (1 tsp) to the slow cooker. Stir gently to combine so seasonings are evenly distributed.

Slow-cook

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the gigantes are tender but hold their shape. Check at the 4-hour mark (low) and add up to 1–2 cups extra hot water if the mixture appears too dry; beans should be just covered by sauce. Taste and adjust salt about 30 minutes before finishing.

When beans are tender and sauce has thickened, remove and discard the bay leaves. Stir in chopped fresh parsley (1/4 cup) and chopped fresh dill (2 tbsp, optional). Add red wine vinegar or lemon juice (1 tbsp) and honey or sugar (1/2 tsp, optional) to brighten and balance the flavors.

If the sauce is too thin, transfer 1 cup of the cooked beans and sauce to a blender or use an immersion blender and puree until smooth, then stir back into the pot to thicken. Alternatively, simmer uncovered on high in the slow cooker for 15–30 minutes to reduce.

Adjust and serve

Taste and adjust salt and pepper. Drizzle a little extra-virgin olive oil over the top before serving. Serve warm as a main or meze with crusty bread or over rice. Leftovers keep refrigerated up to 4 days and often taste better the next day.