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 also works great on the stovetop, but it takes a little more 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.

Giant Beans in Tomato Sauce

The Instant Pot makes easy work of these big buttery 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
 

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

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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8 Comments

  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. Wow! I have never seen these giant beans before!

  4. Kathy

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

  5. 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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