Gigantes-Style Tomato Beans

• 240 g (about 1 1/3 cups), drained and rinsed — Canned white beans, drained and rinsed
• 150 g, quartered — Raw cherry tomatoes
• 80 g, finely diced — Raw carrots
• 60 g — Raw baby spinach
• 6 g, finely grated — Raw garlic
• 11 g (about 2 1/2 tsp) — Extra-virgin olive oil
• 1.2 g (about 1 tsp) — Dried oregano leaves
• 10 g (2 tsp) — Fresh lemon juice
• 35 g (1 small slice) — Whole-wheat sandwich bread
• 0.6 g (about 1/8 tsp) — Fine salt
• 0.3 g (about 1/8 tsp) — Ground black pepper

Method

1. 1Build the tomato baseAdd tomatoes, carrot, garlic, olive oil, oregano, salt, black pepper, and 120 ml water to the slow cooker.Look for: Everything is evenly positioned and ready for the next action.
2. 2Stir for 60 secondsStir for 60 seconds until the ingredients are evenly combined.1 minLook for: Vegetables are evenly coated and the tomatoes begin releasing juice into the liquid.Safety: Use potable water and a clean slow-cooker insert.
3. 3Measure ingredients: Slow-cook the beansMeasure white beans, cherry tomatoes, and carrots using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Slow-cook the beansFold in the drained white beans, cover, and cook on high for 3 hours 30 minutes without lifting the lid.210 minLook for: The beans are spoon-tender but mostly intact and the tomatoes form a thick red sauce.Safety: Keep the cooker covered and ensure the center reaches at least 165°F.
5. 5Wilt spinach and serveStir in spinach until the ingredients are evenly combined.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cover for 9 minutesCover for 9 minutes, then add lemon juice and serve the beans with the bread alongside.9 minLook for: Spinach is fully wilted, sauce coats each bean, and the bread is ready for dipping.Safety: Cool leftovers in shallow containers and refrigerate within 2 hours.