Giant Beans in Tomato Sauce

These giant beans in tomato sauce are one of my very favorite meals to make in my Instant Pot. The oil makes a rich tomato sauce, and these enormous beans are sooo 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 also works great on the stovetop, but it takes a little more babysitting.

These Giant Beans Are…

• Rustic
• Super Comforting
• Protein-Packed
• Rich & Flavorful
• Healthy & Nourishing
• Freezer Friendly
• Delicious
• Easy!!

You could use any big white bean for this recipe. My favorites are corona beans or gigantes beans, which I can usually find in the dry bulk section of my city’s natural foods market. You can also use butter beans or cannellini beans.

More Easy & Comforting Dinners to Try:

• Stewed Eggplant in Tomato Sauce (Instant Pot)
• Eggplant & Butter Bean Stew
• Eggplant & Lentil Stew
• Delicious Melty Eggplant
• Easy Mediterranean Sheet Pan Dinner

If you make a pot of these delicious giant beans in tomato sauce, leave a star rating or comment below to help out other readers! You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and keep the inspiration going!

Giant Beans in Tomato Sauce

The Instant Pot makes easy work of these giant beans, stewed in a deliciously rich tomato sauce.

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Active Time: 10 minutes

Inactive Time: 40 minutes

Bean Soak Time: 8 hours

Total Time: 8 hours 40 minutes

Servings 4

Ingredients

 

1x2x3x

Protein

• 2 cups corona beans or gigantes beans, dry

Veggies

• 1/2 onion, large, diced
• 1 14.5 oz can diced tomatoes, including liquid

Fat

• 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 tsp salt

Useful Equipment

Instant Pot

Instructions

 

The Day Before

• Pre-soak your beans for 8-10 hours by adding the beans to a pot and filling with water to about 2 inches above the level of the beans. Cover and leave at room temperature until they have expanded.
• Rinse and drain the beans.

Stovetop Directions

• In a dutch oven, deep skillet, or medium sized pot, sauté the onions and garlic in the olive oil over medium heat for 5 minutes or so, until fragrant.
• Add the rest of the ingredients along with 3 cups of vegetable broth or water.
• Cover with a lid and simmer about an hour, more or less depending on the size and freshness of your beans. Check on them every 15 minutes or so and cook until soft and cooked to your liking.
• If the dish seems too thick, add water or broth as needed. If it seems like there is too much liquid, leave the lid off and let some of it evaporate. Season to taste.

Instant Pot Directions

• Add all of the ingredients to the Instant Pot, along with 1 cup of water or vegetable broth. 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, return the lid and pressure cook them for another 3 minutes.
• If the dish seems too thick, add water or broth as needed. If it seems like there is too much liquid, leave the lid off and let some of it evaporate. Season to taste.

Notes

• In the wintertime, I love to put a pot of these on top of a wood burning stove and simmer them for hours until they are soft and delicious!
• 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.
• You can use any large white bean here, varieties that work great here are gigantes beans, corona beans, elephantes beans, and lima beans.

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