Greek-Style Gigantes Beans with Feta
By :Coco Morante
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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: 6
Rating: 4.83
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: 6
Rating: 4.83
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.
5 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.

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