30-60 min8 servingsblack pepper

Greek-Style Gigantes Beans with Feta

By Coco Morante

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8 servings

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30-60 min

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Easy

Greek-Style Gigantes Beans with Feta
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Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Greek

Diet: Gluten Free, Vegetarian

Yield: 8 servings

Ingredients

  • 3 cups dried gigantes
  • 8 cups Water
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 1 large yellow onion
  • 1 stalk celery
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup flat-leaf parsley
  • 1/2 cup feta cheese
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.

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.

About the chef

Coco Morante

Coco Morante

Coco Morante is a bestselling cookbook author with seven titles, including The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. With a passion for cooking since childhood, Morante is known for her expertise in Instant Pot recipes and her ability to simplify meal preparation. She contributes recipes and photography to well-known publications like Simply Recipes and The Kitchn, and manages the popular Instant Pot Recipes Facebook page. Morante's approachable style has made her a trusted resource for home cooks everywhere.

View All Coco's Recipes

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