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By :Coco Morante |
Course | Side Dish |
Cuisine | Greek |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 30-60 min |
Diet | Gluten Free, Vegetarian |
Cooking Technique | Pressure Cook |
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Passive Time | 12 hours soaking beans |
Servings |
8 servings
|
Ingredients
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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!
My family loved it!! Served with baguette.
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.
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.
Absolutely delicious, I added miso paste to the water. Win win
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.
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
Oops, should have deleted the awesome flavor part. It is not awesome and required lots of doctoring. I had high hopes and was dissapointed.
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?
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.
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!
If people follow instructions, everything will come perfect.
Bravo….great, simple recipe.
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