Our Instant Pot Gigantes- Butter Beans is a warming and hearty dish. It is really easy to make and very satisfying. The beans and broth are prepared in the Instant Pot, and they are combined at the end with deliciously roasted cherry tomatoes for a real winner.
If you’re a fan of our Gigantes Beans & Roasted Tomatoes Recipe, you’re in for a treat with our Greek Braised Beans, Greek Green Beans-Fasolakia, and Chicken And Beans Stew!
Overview
Why this recipe sings
Here is what you need
You need a pack of dry gigantes (butter) beans, one carton of chicken or vegetable broth, garlic, fresh herbs like thyme, sage, or oregano, a large onion, extra virgin olive oil, salt, and pepper.
How to make instant gigantes beans
- Presoak the beans. (For an easy weeknight dinner, I prepare the beans the morning, before I start my work). Then, when I am ready to make dinner, the gigantes are all set to be cooked. It will only take about 45 minutes to have this dish ready.
- Preheat the oven to 200°C / 390°F. Place all the tomatoes and garlic in a baking pan. Drizzle with 2-3 tbsp olive oil. Add the fresh herbs, season with salt and freshly ground pepper, mix well, and roast for about 25-30 min.
- Set the instant pot to sauté for 15 minutes. Add 2-3 tbsp olive oil. Add the diced onion and saute until translucent.
- Add the beans. Mix well. Add the broth, 2-3 sage leaves, salt, and freshly ground pepper, and cook on the Beans/Chili setting for 25 minutes.
- Mix everything in a separate pot. When the beans are ready and the tomatoes are roasted, gently toss them together and serve. You can fry some sage leaves and use them as a garnish over the beans.
Tips
- For this dish, I like the tomatoes more charred. I roast them for 45 minutes, and I don’t mind if they are a little burned on the edges. If that is not your preference, roast them for 30 minutes or so.
- You may use canned butter beans instead of cooking them from scratch. Use two cans of good-quality beans. Don’t rinse the beans; use the liquid in the cans. Warm the beans and liquid in a stock pot with half a cup of broth(or a little more, depending on how brothy you like them to be). Season and simmer until the broth has thickened a bit, then mix with the roasted tomatoes.
Storage and reheating
- Store the cooked beans in the fridge for up to five days.
- If you have leftovers, freeze them for up to six months. When you’re ready to eat them, let the beans thaw in the fridge overnight and then warm them on the stovetop until they are heated through.
Great side dishes for gigantes beans
- Bread– Crusty bread like our peasant bread loaf is a great side that complements the flavors of beans.
- Greens– Greek boiled wild greens or a salad like a maroulosalata and a traditional Greek salad add a nutritious and flavorful touch.
- Fried zucchini and eggplant– Crispy and savory, they complement beans beautifully.
- Skewers– Try our pork skewers or our chicken thigh skewers.
- Burgers– Traditional Greek bifteki is great with gigantes.
- Rice– Our lemon rice is terrific side as well as our pilafi with raisins and pinenuts.
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Instant Pot Gigantes-Butter Beans
This instant pot gigantes beans & roasted tomatoes recipe is really easy to make and very satisfying.
Equipment
- Instant pot or Pressure cooker
- medium baking pan
Ingredients
- 17 oz dried gigantes- butter beans I used the 3 alfa 500 gr package
- 32 oz broth One carton of organic free range chicken or vegetable broth.
- 12 oz gourmet medley tomatoes Like Sunset Wild Wonders
- 8-10 garlic cloves
- 6 tablespoons extra virgin olive oil divided
- 3-4 fresh thyme sprigs
- 3-4 fresh sage sprigs
- sea salt
- freshly ground pepper
- 1 onion diced
For serving
- sage leaves
- chili flakes
Instructions
Prepare the gigantes beans
- In a large pot add the dry gigantes beans. Add enough water to cover beans really well. Add 1 tsp of salt and mix. Let beans soak for about 6 hours.
- Rinse the beans well before adding them to the instant pot..
Roast the tomatoes
- Preheat oven to 380 F. Place all the tomatoes and garlic cloves in a baking pan. Drizzle with 2-3 tbsp olive oil. Add the fresh herbs, season with salt and freshly ground pepper. Mix well and roast for about 30-45 min.
Cook the gigantes beans
- Set the instant pot to sauté for 15 min. Add 2-3 tbsp olive oil. Add the diced onion and saute until onions are translucent.
- Add the beans. Mix well. Add the broth, 2-3 sage leaves, salt and freshly ground pepper and cook ithe beans/chili setting for 25 min.
- Once tomatoes and beans are ready, gently mix everything together in a separate pot. The beans are ready to be served.
Notes
- You can substitute the gigantes beans with any white bean that you have in your pantry.
- You can also use canned beans such as butter beans, don’t rinse them, add them to a pot with the liquid with half a cup of vegetable broth after sauteing the onions. Simmer for 10 min in the broth. Add the roasted tomatoes and you are done.
Nutrition
Calories: 261kcalCarbohydrates: 26gProtein: 9gFat: 14gSaturated Fat: 2gSodium: 614mgPotassium: 612mgFiber: 6gSugar: 4gVitamin A: 818IUVitamin C: 10mgCalcium: 84mgIron: 3mg
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