Giant Beans in Tomato Sauce

This is one of my very favorite things to do with my Instant Pot. The oil makes a rich tomato sauce, and these huge beans are buttery and delicious. You could also make this in a crockpot or slow cooker and simmer everything until the beans are fully cooked, but be sure to pre-soak them as directed. This would also work on the stovetop, although it would take a long time and require a lot of babysitting.

You could use any big white bean for this recipe. The ones I like are called corona beans, and I find them in the dry bulk section of my city’s natural foods market. A related variety often used in greek cuisine are gigantes beans. They can also be found online here.

Looking for more Instant Pot recipes? Check out my Instant Pot Cookbook!

Giant Beans in Tomato Sauce

Veggies | Protein | Fat
Prep Time: 10 minutes
Cook Time: 40 minutes
Bean Soak Time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen



  • 9.5 oz dry corona beans or gigantes beans pre-soaked 8-10 hrs


  • 1/2 eggplant medium, diced
  • 1/2 onion large, diced
  • 1 (14.5 oz can) diced tomatoes including liquid


  • 4 Tbsp olive oil (2 oz)

Condiments & Spices

  • 8 oz marinara sauce
  • 4 garlic cloves minced
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 cup water
  • 1 tsp vegetable bouillon optional
  • A large pinch of black pepper
  • 1/2 tsp good quality sea salt



  • Pre-soak your beans for 8-10 hours, or use the ​Instant Pot “Quick Soak” method.
  • Rinse and drain the beans, and return to the pot.
  • Add the rest of the ingredients to the inner pot, except the salt.
  • Place the inner pot in the Instant Pot and close the pot lid to Sealing.
  • Set to Manual (high pressure) for 25 minutes. Let the pressure naturally release.
  • If the beans aren’t fully cooked or there is too much liquid, put the lid back on and set the cook time for 2-3 minutes. Repeat if needed.
  • Stir in salt, and remove the bay leaves.


  • This recipe requires pre-soaking the beans. If you use canned beans, reduce the pressure cooking time to 3 minutes and simmer afterwards to thicken if needed.
  • This could also be made in a crockpot or slow cooker. Simmer everything until the beans are fully cooked, but be sure to pre-soak them as directed.
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  1. Cynthia Capone

    Can I use this recipe in a crock pot and just cook all day using soaked beans?

  2. I bet zucchini would be a good substitute for those who don’t like eggplant and/or are allergic to it. May use this recipe for Erev Shabbat. Thanks! 🙂

  3. Sam

    Wow! I have never seen these giant beans before!

  4. Kathy

    I am eating these now. Absolutely delicious!!!!

  5. Teresa

    I’ve made this several times and love it. It reheats well for a delicious lunch.

  6. Pingback: Fresh Summer Corn Polenta | Katie's Conscious Kitchen

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