Pressure-Cooker Gigante Beans in Tomato Sauce
A hearty Mediterranean dish featuring creamy gigante beans slowly cooked in a flavorful tomato sauce with garlic, wine, and herbs. Finished with crumbled feta and fresh oregano, this rustic meal combines Greek and Italian influences.
Ingredients
- •¼ cup olive oil
- •1 medium onion
- •4 cloves garlic
- •½ teaspoon crushed red pepper flakes
- •½ cup dry white wine
- •2½ cups dried gigante beans
- •2 whole bay leaves
- •1 tablespoon kosher salt
- •1 can whole peeled tomatoes
- •½ cup crumbled feta
- •¼ cup oregano leaves
- •1 whole lemon
Cooking Instructions
- 1.
Heat 1/4 cup oil in pressure cooker over medium. Add onion and cook, stirring often, until translucent, 5-8 minutes. Add garlic and 1/2 teaspoon red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add wine, bring to a boil, and cook until pan is almost dry, about 5 minutes. Add beans, bay leaves, 1 tablespoon salt, and 5 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 50 minutes. Manually release pressure. Beans should be tender and creamy; if not, reseal and cook 10 minutes longer. Season with more salt if needed.
65 min
- 2.
Add tomatoes, breaking up with your hands, and cook over medium heat, stirring occasionally, until liquid is thickened, tomatoes begin to break down, and beans are very tender, 25-30 minutes. Season with salt, if needed.
30 min
- 3.
Serve beans topped with feta, oregano, and more red pepper flakes and drizzled with oil, with lemon for squeezing over.
5 min