Slow-Cooker Butter Beans With Pecorino and Pancetta 

By Sarah DiGregorio

Published March 7, 2023

Slow-Cooker Butter Beans With Pecorino and Pancetta 
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Total Time
7 hours and 15 minutes
Rating
4(605)
Comments
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These luscious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara, but this recipe doesn’t require any egg yolks. The no-cream creaminess is created by vigorously stirring pecorino, sizzling pancetta and its fat into the warm, brothy beans, all of which emulsify into a spoon-coating peppery sauce. Serve the beans with bread to mop up the sauce. Try to use good pancetta, guanciale or thick-cut bacon — the kind of pork product is less important than its quality. (A similar stovetop recipe can be found here.) This dish is unlikely to need added salt if you are using salted broth; if you use low- or no-salt broth or stock, add salt to taste at the end. 

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Ingredients

Yield:4 servings
  • 8ounces dried gigante, butter (lima) or other large beans, soaked overnight and drained 
  • 3cups chicken broth
  • 1tablespoon olive oil
  • 6garlic cloves, smashed and chopped
  • 1teaspoon black pepper, plus more for seasoning
  • 4ounces pancetta, guanciale or thick-cut bacon, cut into ½- to 1-inch batons
  • Juice of ½ lemon (about 2 tablespoons)
  • ½cup (about 1¾ ounces) grated pecorino, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

452 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 26 grams protein; 658 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir together the beans, broth, olive oil, garlic and 1 teaspoon of the pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 7 hours.

  2. Step 2

    Put the pancetta in a skillet over medium heat. Cook, stirring often, until the pork has rendered most of its fat and is deep golden brown and crunchy in spots, about 10 minutes. (You may need to lower the heat to medium-low and/or add a spoonful of water to keep the pork from scorching as the fat renders.)

  3. Step 3

    Add the pork and its fat, the lemon juice and the pecorino into the beans in the slow cooker. Stir vigorously until the pecorino has completely melted and the sauce has become smooth and emulsified, lightly coating the back of a spoon. Taste and add more pepper if you like. Pass more pecorino and pepper at the table.

Tip
  • Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at some point in the cooking process.

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Ratings

4 out of 5
605 user ratings
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Comments

Susie

Canned cannellini beans work, taste delicious, and are ready in minutes.

Edith

To those who'd prefer not to use meat products: sub sun-dried tomatoes, chopped into a small dice and stir in some white miso. I do this all the time with carbonara, tastes great and you get the umami like you would using bacon or pancetta.

Betty Watson

Add some leftover Parmesean rind to the cooking broth. remove when beans are done. So good!

CLHK

Spectacular! Be sure to soak the beans, and assure they truly simmer. This helps to avoid the toots and the bitterness. My beans soaked for almost 24 hrs. I made on stove in Dutch oven, will never make any other way. Please also buy GOOD pecorino, and turn burner off and let soup cool slightly before adding cheese. Once it is stirred in, you can always raise heat to continue to melt. Hot soup makes the cheese seize. Oh, and the lemon…….💝

Laurie H.

I added some parmesan rinds to my basic pot of Marcella beans (along with Penzey's chopped toasted onion, some minced garlic, a couple bay leaves, a couple teaspoons of Penzey's epazote, and some Better than Bouillion). Once the beans were done, I chopped some prosciutto, sauteed it for a minute or two, ladled in some of the beans and the delicious broth, and some grated parmesan and stirred until creamy. Delicious meal for a rainy Saturday.

McKenzie

This was fairly simple and incredibly comforting and delicious with a loaf of good bread. I accidentally bought dried cannellini beans but they were excellent, so I’m not mad. The beans didn’t hold their shape well, it was more of a thick stew, but again, I didn’t mind. Yum!

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