Carla Lalli Music Bean Recipes

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PRESSURE-COOKER GIGANTE BEANS IN TOMATO SAUCE



Pressure-Cooker Gigante Beans in Tomato Sauce image

Provided by Carla Lalli Music

Categories     Pressure Cooker     Bean     Side     Vegetarian     Kid-Friendly     High Fiber     Lunch     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 10

1/4 cup olive oil, plus more
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes, plus more for serving
1/2 cup dry white wine
2 1/2 cups dried gigante beans
2 bay leaves
1 tablespoon kosher salt, plus more
1 28-ounce can whole peeled tomatoes, drained
Crumbled feta, oregano leaves, and lemon wedges (for serving)

Steps:

  • Heat 1/4 cup oil in pressure cooker over medium. Add onion and cook, stirring often, until translucent, 5-8 minutes. Add garlic and 1/2 teaspoon red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add wine, bring to a boil, and cook until pan is almost dry, about 5 minutes. Add beans, bay leaves, 1 tablespoon salt, and 5 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 50 minutes. Manually release pressure. Beans should be tender and creamy; if not, reseal and cook 10 minutes longer. Season with more salt if needed.
  • Add tomatoes, breaking up with your hands, and cook over medium heat, stirring occasionally, until liquid is thickened, tomatoes begin to break down, and beans are very tender, 25-30 minutes. Season with salt, if needed.
  • Serve beans topped with feta, oregano, and more red pepper flakes and drizzled with oil, with lemon for squeezing over.

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