Slow Cooker Cannellini Beans in Tomato Sauce

There aren’t many things in the world more comforting than a big bowl of buttery, starchy white beans swimming in a rich tomato sauce. These slow cooker cannellini beans only require a few pantry ingredients and are entirely hands-off, simmering away for hours to reach their maximum deliciousness while you do other things.

These Slow-Cooker Cannellini Beans Are:

  • Zero-effort
  • Super comforting and delicious
  • Protein-packed
  • Creamy and starchy
  • Full of flavor
  • Tomatoey
  • Rich and satisfying
  • Nutritious
  • Healthy
  • Freezer friendly
  • Great for batch cooking
  • Vegan
  • Gluten-free
  • Oh so yummy!!

Choosing Ingredients

Because this recipe only uses a few ingredients, the quality of the ingredients really matters. Here are my tips:

  • Beans: dried beans are going to give you better results than canned beans. Freshly cooked beans are just better. Slow cooking dry beans will be yield silky, buttery, and extra soft beans with lots of flavor. If you don’t have cannellini beans, any large white bean will do. This recipe works great with butter beans, greek gigantes beans, or corona beans.
  • Tomato Sauce: You’re gonna want to use top shelf tomato sauce for this recipe. It’s worth it. Use something that looks especially rich and colorful, preferably with oil in it. I use Rao’s Premium Marinara, and it’s amazing. The good stuff here makes all the difference.
  • Tomato Paste: Don’t skip the tomato paste, it’s going to give you serious savory depth and rich tomatoey magic. Use any high quality Italian brand.
  • Olive Oil: You’ll want olive oil to make the sauce rich and flavorful. Use any good quality extra-virgin olive oil.

What to Serve With Your Beans:

These slow cooker cannellini beans are yummy over rice, spaghetti squash, crusty bread, or just eaten with a spoon in a bowl! If you aren’t vegan, top with a sprinkle of feta or goat cheese!

Other Big Batch Dinners You’ll Love:

If you make this recipe, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen to share your creations and inspire others! I love to see what you all are making.

Slow Cooker Cannellini Beans in Tomato Sauce

These rich and comforting slow cooker cannellini beans only require a few pantry ingredients and a few minutes of active time.
5 from 1 vote
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Active Time: 5 minutes
Inactive Time: 6 hours
Bean Soak Time: 8 hours
Total Time: 14 hours 5 minutes
Servings 8


  • 1 lb dry cannellini beans
  • 1 jar marinara sauce, 24 oz
  • 2 tbsp tomato paste
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt, more to taste

Useful Equipment


Soak Beans Overnight

  • Add the dry beans to the crockpot and fill with water to about an inch above the level of the beans.
  • Let soak overnight, or at least 8 hours.

Crockpot Instructions

  • Drain and rinse the beans.
  • Add the soaked beans back to the crockpot and add the remaining ingredients.
  • Cook on high for 6-8 hours.
  • Serve over crusty bread, spaghetti squash, or rice, or enjoy by itself with a spoon! If not vegan, sprinkle some crumbled feta or goat cheese over the top to serve.
  • Optional: Blend a few cups and return to the pot to make the beans extra creamy.

Nutrition Information

Calories: 228kcal (11%)Carbohydrates: 40g (13%)Protein: 15g (30%)Fat: 2g (3%)Saturated Fat: 1g (6%)Sodium: 631mg (27%)Potassium: 1340mg (38%)Fiber: 10g (42%)Sugar: 5g (6%)Vitamin A: 429IU (9%)Vitamin C: 7mg (8%)Calcium: 149mg (15%)Iron: 7mg (39%)
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