Gigante Beans with Sausage

 

Borrowed from Food and Wine:

https://www.foodandwine.com/gigante-beans-with-sausage-11788590

Soak Time:

8 hrs

Slow Cook Time:

8 hrs

Total Time:

20 mins

Servings:

8

Ingredients

1/2X

2X

Original recipe (1X) yields 8 servings

• 8 cups cold water

• 2 tablespoons kosher salt

• 1 pound dried gigante beans or large lima beans

• 1 (8-ounce) soppressata log

• 5 cups lower-sodium chicken broth

• 1 (15-ounce) can crushed tomatoes

• 1/3 cup (2 2/3 ounces) dry white wine

• 2 (about 1-ounce) Parmesan cheese rinds, plus grated Parmesan, for garnish

• 5 large garlic cloves, thinly sliced (about 1/4 cup)

• 1 1/2 teaspoons dried Italian seasoning

• 1/2 teaspoon crushed red pepper

• Extra-virgin olive oil, for drizzling

• Chopped fresh flat-leaf parsley, for garnish

• Toasted bread, for serving

Directions

1. Stir together 8 cups cold water and salt in a large bowl or container until salt dissolves; add beans. Cover and refrigerate at least 8 hours or up to 12 hours.

2. Drain beans, and rinse well under running water. Transfer to a 6- to 7-quart slow cooker. Cut half of the soppressata into 1/2-inch-thick rounds. Chop remaining soppressata into bite-size pieces; refrigerate bite-size pieces in an airtight container until ready to use.

3. Stir soppressata rounds, broth, tomatoes, wine, Parmesan rinds, garlic, Italian seasoning, and crushed red pepper into beans in slow cooker. Cover and cook on low until beans are tender, 8 to 9 hours, stirring in reserved chopped soppressata during final 30 minutes of cooking.
   

4. Remove and discard Parmesan rinds. Serve beans and broth drizzled with oil. Garnish with parsley and grated Parmesan; serve with toasted bread.
   

Originally appeared in Food & Wine magazine, September 2025