Pressure Cooker Gigante Beans In Tomato Sauce Recipes
PRESSURE-COOKER GIGANTE BEANS IN TOMATO SAUCE
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
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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PRESSURE-COOKER GIGANTE BEANS IN TOMATO SAUCE RECIPE
2015-02-17 Step 1. Heat ¼ cup oil in pressure cooker or Instant Pot over medium. Add onion and cook, stirring often, until translucent, 5–8 minutes. …
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4/5 (45)Author Carla Lalli MusicServings 6Estimated Reading Time 5 mins
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- Heat ¼ cup oil in pressure cooker or Instant Pot over medium. Add onion and cook, stirring often, until translucent, 5–8 minutes. Add garlic and ½ tsp. 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 Tbsp. 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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