Slow-Cooker Butter Beans With Pecorino and Pancetta  Recipe (2024)

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

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

I like to use my Instapot for almost all dried bean recipes, no overnight soaking, recommend about 1/2 the liquid and steam for 20-25 min. for medium-sized beans-(kidney bean size)--5-10 min for small (lentil), 35-40 for chickpeas--Also I favor the Mayo Coba (dried, Medium) beans from Peru (order online fromAfricanshop) --great flavor and texture.

Answered my own question--kidney beans (dark red are the biggest culprit) contain a compound that can make you very sick if it isn't neutralized by boiling. They specifically say that a slow cooker won't get hot enough. An instant pot gets plenty hot, of course, but you have to be sure they cook at that temp for at least 12 minutes (longer is recommended):https://enewsletters.k-state.edu/youaskedit/2017/10/13/cooking-dry-beans-safely/

We don't eat pork in our house but love everything about this recipe. Anyway to replace the pork products with turkey bacon or other and then add some fat? Would love help to creatively get there.

Just a guess, but 8 oz dried beans would cook up to 24+ oz., so I'd use 2 cans. And since you don't discard the cooking liquid in the recipe, I'd use the beans undrained. Again, just a guess.

For those asking about canned beans--the stovetop version of this recipe is linked to in the head note. It uses canned beans and is ready very quickly! For dried beans you cook yourself, use the stovetop recipe simply subbing in your cooked beans for canned beans.

Thoughts about cooking the beans in the Instant Pot, or would this end up with them too watery? I've found that Instant Pots beans end up a little too watery.

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.

Deglaze your guanciale pan with a crisp white and add it into the beans for some added acidity and complexity.

I used 2 cans of white beans instead of soaking them, and it turned out great! Super simple and warm and cozy

Jon and I liked, girls not

I made this tonight and found it inedible it had such a sharp bitter taste. Very disappointed.

This took FOR-ever to cook! 7 hrs in slow cooker on low plus 1 hr boiling. Do not recommend for young families rushed to get dinner on the table!!

Forgot to soak beans overnight. Ended up boiling beans for 45 min and then slow cooking for 5 hours. Beans were velvety but not mushy, so yummy!

We’d enjoyed these beans sometime ago and when we found a stash of dried butter beans got inspired to make them again.Alas, we didn’t check for bacon! This sent us on an archeological dig in the freezer. We turned up some freezer-burned pork belly, and forlorn veggie sausage. You work with what you’ve got, right?The pork belly offered up the needed fat but was otherwise tasteless but the sausage stood in for the bacon. A handful of mixed frozen veg rounded things out. Unexpectedly delicious

Followed it to a tee and I have pulverized bean soup instead of a velvety, emulsified bean texture... not sure where I went wrong, but this is awful. The pecorino hasn't melted, it's just congealed into corners of the pot and come up as globs when I stir. :(

I made this using Rancho Gordo large white Lima beans and cooked bacon, without the drippings. It was absolutely delicious and very saucy, perfect for dipping a baguette. Looking forward to making it again.

Followed the recipe from top to bottom, including soaking the beans overnight, and this may be the worst-tasking dish I’ve ever made from NYT Cooking.

Made this exactly to the recipe and it was inedible. The beans turned to mush and tasted incredibly bitter. Had to throw all of it out and do something else for dinner.

Deglaze your guanciale pan with a crisp white and add it into the beans for some added acidity and complexity.

So yummy!! Used Rancho Gordon’s Royal Corona Beans which come in 16oz bags, so doubled the recipe. Also added a rind of Parmesan to the crockpot. Amazing!!

Very Decadent! I used dried lima beans, soaking overnight, cooked in crock pot as per directions. I used thick cut bacon and all its rendering. I felt there was way more "sauce" than beans. Next time I will use more beans. I served it up along with some roasted butternut squash. The sweet and salty was perfect match.

The lima beans totally disintegrated, so I added some torn escarole I had on hand and called it a soup. Flavor good but overall disappointing results. Shoul I have not skinned the Lima beans after soaking? Also used parmigiano reggiano since that is what I had.

My store didn’t have dried gigante or dried butter beans. There were dried Lima beans but very small. I found some frozen speckled butter beans and tried that. The taste was sour and not pleasant. The color wasn’t white and creamy as shown in the picture. Maybe I’ll try again with the small Lima beans.

I made this exactly as written. Pretty soupy with only 8 oz of dried beans. I could have easily added the rest of the 16 oz bag and perhaps the result wouldn’t be so loose. My beans were soft within 4 hours at low. 7 hours would have rendered them nothing but bean skins. In fact, the vigorous stirring at the end created lots of skins. This is a recipe with which I’m not so impressed.