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A plate with greek giant beans, roasted tomatoes and sage leaves and a spoon.
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Instant Pot Gigantes Beans And Roasted Tomatoes

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

Equipment

  • Instant pot or Pressure cooker
  • medium baking pan

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 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 canelini, just rinse them well add them to the pot after the onions are translucent and 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