If we don’t have an instant cooker but a slower cooker, can we use can beans instead and start the steps from sautéing the vegetables?

I would love to make this recipe...but don’t have a Instant Pot...my tiny kitchen can’t handle another appliance! Could you post directions for a version with a slow-cooker? Or possibly stovetop/oven directions?

Shih-Tao - I'm interested in your experiment with this recipe in your slow cooker. When you used your slow cooker, did you begin the recipe on the stovetop starting at the "Select More/High Saute" point, and then transfer the sauteed ingredients to the slow cooker and follow the SLOW directions from there? Thanks.

Very delicious! I used larger white beans and had to increase cooking time and water a little bit. I thought it was too liquidy so I cooked some of it off, which was a mistake. Leave some liquid in there, otherwise it can get a little dry (again, I used larger beans which I wouldn't do again).

I posted the no-instapot problem in the forum and this was the very fast reply I got. I didn't see it so I attempted the recipe stovetop with the onions, etc. and then added 5 cans of drained beans and 3 cups of water to the slow cooker. To bland/watery for me? I'll try the following directions next time:

I would recommend this recipe as a substitute for the Instant Pot Cannellini Beans with Tomatoes and Parmesan. You can either soak and pre-cook dried Cannellini beans or use canned Cannellini beans. In Step 1, substitute fennel seeds for the fresh fennel and eliminate the sage. Then, if using, add the Parmesan rind when you add the tomatoes and cooked beans in Step 2. You can skip Step 3 (making the sage oil). Then stir in half of the basil and top with shaved Parmesan and the remaining basil. There is also a slow cooking version of the recipe (click the "slow" tab) that you can also use if you've got a slow cooker. If your slow cooker doesn't have a sauté feature, you can start the recipe on the stovetop and then transfer to the slow cooker once you've added the water and beans and brought them to a simmer. Hope this helps! Best, Lynn C.

I easily tweaked this recipe by adding three cups of low sodium chicken broth in place of water. I also cooked it over the stove top in an enamel pot. I used canned beans. I served it with buttery parm bread that I broiled to a golden brown! Most excellent dinner for 4.

This was so good! The best bean recipe! Thank you!
I followed the recipe and didn’t substitute anything.

Should the beans have been soaked prior to pressure cooking? I did the pressure cooker pre-soak/cook, then followed the cooking and release times. The beans were still crunchy, so I pressure cooked for 5 more minutes with 5-minute natural realease. They were STILL crunchy, so I have just put them for another 5 minutes cook plus 5 minutes release, and they are still a tad crunchy. I'm using dry canellini beans like the recipe calls for amd using the right amount of liquid.