Slow Cooker Gigantes Beans with Tomato, Fennel and Ouzo

Name: Slow Cooker Gigantes Beans with Tomato, Fennel and Ouzo
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 pound (454 g) gigantes beans, dried, soaked overnight in cold water, drained and rinsed well; 1 large bulb (450 g) fennel bulb, halved lengthwise, cored, and cut into ½-inch (1.3 cm) thick wedges; 6 clove (30 g) garlic cloves, peeled and thinly sliced; 28 ounce (800 g) canned whole tomatoes, preferably San Marzano, with their juices, crushed by hand; 1½ cup (355 ml) low-sodium chicken broth; ¼ cup (60 ml) ouzo (Greek anise-flavored spirit); 3 tablespoon (45 ml) extra virgin olive oil; 1½ teaspoon (3 g) dried oregano; 3 leaf bay leaves; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh parsley, flat-leaf, loosely packed, coarsely chopped, for garnish (optional); 2 tablespoon (8 g) fennel fronds (from the bulb if available), coarsely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A Greek-inspired slow cooker braise of creamy gigantes beans in a silky tomato sauce perfumed with fennel, garlic, and a splash of ouzo. The anise notes from both the fennel and liqueur give this humble bean dish surprising depth and elegance. Serve warm with crusty bread to soak up the rich braising liquid, or chill and serve as a cool meze on a bed of greens.

Prep: 15 min
Cook: —
Wait: 6 hr 30 min
Total: 6 hr 45 min
Makes: 6 servings (about 1 cup each)

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Ingredients

6 servings

1 pound (454 g) gigantes beans, dried, soaked overnight in cold water, drained and rinsed well
1 large bulb (450 g) fennel bulb, halved lengthwise, cored, and cut into ½-inch (1.3 cm) thick wedges
6 clove (30 g) garlic cloves, peeled and thinly sliced
28 ounce (800 g) canned whole tomatoes, preferably San Marzano, with their juices, crushed by hand
1½ cup (355 ml) low-sodium chicken broth
¼ cup (60 ml) ouzo (Greek anise-flavored spirit)
3 tablespoon (45 ml) extra virgin olive oil
1½ teaspoon (3 g) dried oregano
3 leaf bay leaves
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)
¼ cup (15 g) fresh parsley, flat-leaf, loosely packed, coarsely chopped, for garnish (optional)
2 tablespoon (8 g) fennel fronds (from the bulb if available), coarsely chopped, for garnish (optional)

Equipment (5)

6-quart (5.7 L) slow cooker
Large colander
Cutting board
Chef's knife
Wooden spoon

Steps

Before you start

Soak dried gigantes beans in cold water overnight (or use quick-soak method: boil 2 minutes, let sit 1 hour, then drain and rinse)
Drain and rinse soaked beans thoroughly before adding to the slow cooker
Have all aromatics prepped and ready to go into the slow cooker at once

1
Layer beans and aromatics
- Add the drained beans to a 6-quart slow cooker.
- Scatter the fennel wedges and sliced garlic over the beans.
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Tip: Don't skip rinsing the beans; residual starch can make the cooking liquid cloudy and gritty.
2
Add tomatoes, broth, and seasonings
- Pour the crushed tomatoes with their juices, chicken broth, ouzo, and olive oil over the beans.
- Sprinkle the dried oregano, bay leaves, salt, black pepper, and red pepper flakes (if using) over the top.
- Stir gently with a wooden spoon to combine everything, being careful not to break the beans.
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Tip: Stir gently to avoid crushing the delicate beans. The ouzo should be evenly distributed so its anise flavor permeates the whole dish.
3
Slow cook on low
- Cover the slow cooker and cook on the low setting for 6 to 6.5 hours.
- The beans should be completely tender and creamy when done, and the fennel wedges should collapse easily when pressed with a spoon.
- The cooking liquid should have reduced slightly and taken on a rich, glossy appearance.
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Ready when: Beans are creamy and burst easily when pressed; fennel is very tender; sauce is glossy and thickened slightly
Tip: Do not lift the lid frequently—each peek adds 15 minutes to the cooking time. If after 5.5 hours the beans still feel grainy inside, they need another 30 minutes.
4
Adjust seasoning and finish
- Remove the bay leaves.
- Taste the braise and adjust salt and pepper as needed.
- If the cooking liquid seems too thin, you can ladle off some into a bowl and set it aside; if it seems too thick, add a splash more broth or water.
- Stir in the fresh parsley and fennel fronds if using.
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Tip: The braise should be saucy but not soupy—it should spoon easily without looking like a stew. The ouzo flavor should be subtle, not overpowering.

Good to know

Tips

For the best texture, use high-quality dried gigantes beans from a reliable source (Greek or Italian specialty shops often stock them). Old beans may never soften fully, no matter how long you cook them.
The ouzo should be added at the start so its alcohol burns off slowly and its anise flavor integrates into the sauce, rather than tasting sharp or raw.
This dish is wonderful at room temperature or chilled and served as a meze alongside olives, feta, and crusty bread—the flavors actually deepen as it sits.
If your slow cooker runs hot, check the beans at 5.5 hours. If it runs cool, you may need closer to 7 hours. Slow cookers vary by 25–50°F, so know your machine.

Make ahead

Prepare through step 2 the night before, cover, and refrigerate. In the morning, bring to room temperature (about 20 minutes) before covering and cooking on low. This adds about 30 minutes to the total cooking time. The dish also reheats beautifully—cool, cover, and refrigerate; reheat gently on low in the slow cooker with a splash of broth, or on the stovetop over medium-low heat, stirring occasionally, for 15–20 minutes.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover and store for up to 5 days; reheat on the stovetop over medium-low heat, stirring occasionally, adding a splash of broth if needed. Freezer: cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Substitutions

gigantes beans, dried → dried cannellini beans or large butter beans. Gigantes are prized for their creamy texture and size, but other large white beans work. Cook time may vary slightly—start checking at 5 hours.
ouzo (Greek anise-flavored spirit) → pastis, sambuca, or omit entirely and increase broth by ¼ cup (60 ml). If you skip the spirit, the dish loses its signature anise accent but is still delicious. Pastis and sambuca offer similar flavors.
canned whole tomatoes, preferably San Marzano → tomato passata or crushed fresh tomatoes (if in season). Use the same weight; fresh tomatoes may make the sauce thinner, so add them with their juices only. Canned San Marzano tomatoes are ideal for their sweetness and low acidity.
low-sodium chicken broth → vegetable broth or water. The dish becomes vegan with vegetable broth and remains flavorful. Water yields a more delicate taste and lighter body.