Name: Instant Pot Gigantes Beans & Roasted Tomatoes
Cook time: 45 min
Ingredients: 17 oz giant-gigantes-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 tbsp extra virgin olive oil (divided); 3-4 fresh thyme sprigs; 3-4 fresh sage sprigs; sea salt; freshly ground pepper; 1 onion (diced); sage leaves; chili flakes

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This instant pot gigantes beans & roasted tomatoes recipe is such a warming and hearty dish. It is really easy to make and very satisfying. The beans, broth and roasted tomatoes combination make it a real winner.

Two plates with greek giant beans, roasted tomatoes and sage leaves and some spoons.

In Greece we call these beans fasolia gigantes. We usually roast them in the oven with tomatoes, carrots, lots of herbs and olive oil, we call them gigantes plaki. I love these flavors and was looking for a way to implement them into a stew. The result is wonderful, the bean broth combined with the roasted tomatoes has great depth. It has a stew feel and is comforting and warming.

Here is what I do

What I usually do is presoak the gigantes beans in 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 45 min tops to have this dish ready.

A bowl full of multi color cherry tomatoes, a head of garlic, a red onion, a bottle of olive oil, a bowl with giant beans, a box of chicken broth at the back and some fresh herbs at the front.

You need a pack of dry gigantes 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.

1. 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 30-45 min. 2. 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.

3 + 4. Add the beans. Mix well. Add the broth, 2-3 sage leaves, salt and freshly ground pepper and cook at the beans/chili setting for 25 min.

5 + 6. Once tomatoes and beans are ready, gently mix everything together in a separate pot. The beans are ready to be served. You can fry a couple of sage leaves and use as a garnish over beans.

Tips & Tricks

I like the tomatoes more on the charred side for this dish. I roast them for the whole 45 min and I don’t mind if they are a little burned on the edges. If that is not your preference roast them for 30 min or so.
You can fry a couple of sage leaves in a little olive oil and use as a garnish over beans.

You can also try:

For a quick, delicious starter try this roasted tomato & olives appetizer.
A true classic Greek vegetarian dish is this Greek ratatouille – briam.
To see what I always have in my pantry check my Greek pantry staples.
A great summer dish is the delicious gemista – stuffed tomatoes & peppers.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

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