Greek-Style Instant Pot Gigantes Beans
Prep time: 20 min + depressurizing time |Cooking time: 50 min |Serves 8|Easy recipe
- 3 c dried gigantes or other large white beans
- 8 cups water
- 1 1/2 tsp sea salt
- 1/4 c plus 2 tablespoons extra-virgin olive oil
- 6 clove garlic, peeled, roughly chopped
- 2 medium yellow onion, finely diced
- 2 red peppers, finely diced
- ½ c dry white wine
- 1 28-ounce can or 24-ounce jar crushed tomatoes (about 3 cups)
- 2 tbsp dried oregano
- 1 tsp cinnamon
- ¼ tsp all spice
- ¼ tsp ground clove
- 2 tsp garlic powder
- 1 tsp dry dill
- 1/4 tsp freshly ground black pepper
- 2 bay leaves
- 1/4 c chopped fresh flat-leaf parsley to serve
- Shredded, vegan parmesan cheese top to serve (in place of dairy based feta)
- Pitted large green olives, a few to top before serving, this adds the extra salt that the original dish would get from the feta cheese topping
- Combine the beans, lukewarm water (never cold water on beans!), in the Instant Pot. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight.
- Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 15 minutes at high pressure.
- Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, ladle out 1 cup of the cooking liquid, and set the liquid aside. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and drain the beans in a colander. Return the now-empty inner pot to the Instant Pot housing.
- Select the Sauté setting and heat the ¼ cup olive oil in the pot. Add the garlic, onion, and red pepper and sauté for about 15 minutes, until the onion has softened, add the spices and stir, add wine and sweat the vegetables for a few minutes. Add drained beans, stir together until sizzling then add the reserved 1 cup liquid, the tomatoes, sea salt and pepper and stir well. Bring to a slow boil.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 5 minutes at high pressure.
- Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam.
- Ladle the beans into a serving dish. Sprinkle the parsley and vegan parmesan cheese over the beans, drizzle with the remaining 2 tablespoons olive oil, and serve.
This dish goes well with a rustic piece of bread like pain au levain (sourdough), or over a bed of brown rice or quinoa. A good pairing would be Greek baked lemon fingerling red potatoes and a Greek village style salad
Bean tips: add salt only at the final step of pressure cooking, adding salt before the bean has cooked will cause the bean skin to remain harder. And of course, no cold water on the beans at anytime