Giant Beans in Tomato Sauce

Note: This is a freebie from my recent Instant Pot Cookbook. Enjoy!

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. These can both also be found online.

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

Ingredients

Protein

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

Veggies

  • 1/2 eggplant medium, diced
  • 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 cup water
  • 1 tsp vegetable bouillon optional
  • A large pinch of black pepper
  • 1/2 tsp salt

Instructions

  • 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.

Notes


  • 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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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. 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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