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.

Slow Cooker Gigante (White) Beans

oz dried white beans,

bay leaf

red pepper flakes

onions, chopped to yield about 2 cups

tomatoes

thyme

rind

water

olive oil

salt

pepper

Parmigiano Reggiano

bread polenta

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.

To thicken the broth (if desired) add about 3 ounces of tomato paste near the end.

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!

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.

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!

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 2x3" 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.

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!

So simple and easy with FANTASTIC flavours! We will make this again and again! Thank you!

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!

https://www.youtube.com/watch?v=HrF9-LSKjqE

This is one of my favorite slow cooker recipes: stewy gigante beans with tomatoes and parmesan. Recently, I've had a hard time finding gigante beans, and when I do, they are very expensive. Know that this recipe works beautifully with Cannellini beans, Great Northerns, Limas, or other white beans. 

Find the full recipe here: https://alexandracooks.com/2015/01/15/slow-cooker-gigante-beans-tomatoes-pancetta/

I like to serve it with oven-roasted polenta: https://alexandracooks.com/2017/11/30/oven-baked-polenta-miracle-poached-eggs/

For the Instant Pot Polenta, this is what I do: 

1 cup polenta
4.5 cups water
1 teaspoon kosher salt
4 tablespoons butter
pepper
3/4 cup grated Parmigiano Reggiano (1.5 ounces)

Combine the polenta, water, and salt in the Instant Pot. Cook on high pressure for 10 minutes; let release naturally for 10 minutes. Uncover and stir — a flat-bottomed whisk is great for this. Add the 4 tablespoons butter, pepper to taste, and 3/4 cup (1.5 oz) parmesan.

slow cooker gigante (white) beans

Prep Time: 5 minutes

Cook Time: 12 hours

Total: 12 hours, 5 minutes

Servings: 4

Author : Alexandra Stafford

Ingredients

Instructions

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