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Gigantes beans with roasted tomatoes, two sage leaves in a bowl and a spoon.
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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.
Course Dinner, Main Course, Pulses, Vegetarian
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 6 hours
Servings 6
Calories 261kcal
Author by Jenny Skrapaliori Graves

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: 261kcal | Carbohydrates: 26g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 614mg | Potassium: 612mg | Fiber: 6g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 3mg