Greek-Style Gigantes Beans with Feta
By :Coco Morante
Print Recipe
Different varieties of large white beans are grown all over the world. If you cannot find the dried Greek gigantes, other types of large white beans will do, such as Corona, La Spagna, or large limas. Whether you prepare the traditional Greek bean or one of its cousins, you will end up with a warming and hearty dish. The beans are partially cooked and then simmered in an oregano-spiked tomato sauce and sprinkled with lots of feta cheese. Serve them with big hunks of crusty bread for sopping up all of the sauce.
Votes: 8
Rating: 4.5
Rate this recipe!
Course Side Dish
Cuisine Greek
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Spices, Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 12 hours soaking beans
Servings
8 servings
Ingredients
  • 3 cups dried gigantes or other large white beans like lima beans
  • 8 cups Water
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil plus 2 additional tablespoons
  • 1 clove garlic peeled
  • 1 large yellow onion finely diced
  • 1 stalk celery finely diced
  • 28 ounces crushed tomatoes about 3 cups, 1 can
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup flat-leaf parsley chopped fresh
  • 1/2 cup feta cheese crumbled
Course Side Dish
Cuisine Greek
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Spices, Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 12 hours soaking beans
Servings
8 servings
Ingredients
  • 3 cups dried gigantes or other large white beans like lima beans
  • 8 cups Water
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil plus 2 additional tablespoons
  • 1 clove garlic peeled
  • 1 large yellow onion finely diced
  • 1 stalk celery finely diced
  • 28 ounces crushed tomatoes about 3 cups, 1 can
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup flat-leaf parsley chopped fresh
  • 1/2 cup feta cheese crumbled
Votes: 8
Rating: 4.5
Rate this recipe!
Instructions
  1. Combine the beans, water, and salt in the Instant Pot. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight. 
  2. Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 15 minutes at high pressure. 
  3. Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, ladle out 1 cup of the cooking liquid, and set the liquid aside. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and drain the beans in a colander. Return the now-empty inner pot to the Instant Pot housing. 
  4. Select the Sauté setting and heat the 1/4 cup olive oil in the pot. Add the garlic, onion, and celery and sauté for about 5 minutes, until the onion has softened. Add the drained beans, the reserved 1 cup liquid, the tomatoes, oregano, and pepper and stir well. 
  5. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 5 minutes at high pressure. 
  6. Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. 
  7. Ladle the beans into a serving dish. Sprinkle the parsley and feta cheese over the beans, drizzle with the remaining 2 tablespoons olive oil, and serve.
11 replies
  1. Gail Horvath
    Gail Horvath says:

    This is a hearty, savoury dish that could be served as a main course or side dish. I used small fava beans and reduced the soaking time to 4 hours. Vegetable stock instead would enhance the flavour even more. I finished the dish with herb flavoured olive oil and a splash of balsamic vinegar. Delicious!

  2. Handerson23
    Handerson23 says:

    It is delicious and a wonderful hearty vegetarian dish and i served with garlic bread and rosemary olive oil bread . I swapped cilantro instead of parsley. It stayed warm in the instant pot for about 4 hours beffore serving. This one is going into regular rotation.

  3. Rodero
    Rodero says:

    I was looking for a recipe for Lima beans, since they are high in potassium, and I came across this recipe. It’s so simple yet absolutely delicious. The feta gives it a nice creaminess.

  4. Sancho
    Sancho says:

    This is really good. Simple but hearty. I did a quick soak on beans rather than overnight. I added some carrots. I didn’t have crushed tomatoes so I used diced. And I accidently released the pressure rather than allow it to release naturally the last 15 minutes and it was fine. Nothing was overcooked or mushy.

  5. Mardy
    Mardy says:

    The flavor is awesome but the cooking time is way off. I soaked my large limas for about 5 hours then only set the pot for 10 minutes w/ a 15 minute release before moving the valve… what a holy mess?! It’s spouted and spuddered a lot of liquid all over my counters and floor. And the beans are really mushy. Since the pot was sitting in a puddle, I had to unplug and clean it all up so could not finish in the IP. By the way, I halved the amounts so it was NOT over full. Flavor was only ok

  6. Mardy
    Mardy says:

    Oops, should have deleted the awesome flavor part. It is not awesome and required lots of doctoring. I had high hopes and was dissapointed.

  7. Ryan Y.
    Ryan Y. says:

    I keep getting “burn” when trying this on my Duo. After several deglazings, what does come out is fantastic.

    Any tips on not letting the beans and tomatoes burn at the bottom of the pot on newer models?

  8. Murdith McLean
    Murdith McLean says:

    Ended up totally mushy. Not sure how anybody made this recipe into something enjoyable. We ate it because we had invested in the contents, but this is nothing like the Greek beans I enjoy. I would remove this from the web, to avoid disappointment.

  9. Wendy Pender
    Wendy Pender says:

    This is the first recipe I’ve ever done in an instant pot that wasn’t just rice or oatmeal and it turned out great! (It’s also the first recipe I’d seen using anything other than the manual setting, which is why I was drawn to it.) I used giant fava beans we’d gotten at a Farmer’s Market and even though they’d soaked more than 20 hours they weren’t mushy at all. I added 1 ice cube of homemade bone broth and a few splashes of amino acids in with the vegs. I did not stir it together (I’d seen in other recipes where tomatoes can burn if they’re on the bottom.) I did adjust a bit at the end – added 1-1/2 t salt and 2 t. sugar to tame down the tomatoes. Worked great! In case others don’t know (I didn’t), you don’t put the lid on during the saute setting – you’re using it like you’d saute on a stove at that point, so leave the lid off and stir it around some while the vegs cook. The cheese is optional IMHO. I don’t even really care for beans but this was a winner! I look forward to using my Instant Pot now!

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