📝 About This Recipe
Transport your kitchen to the shores of the Mediterranean with this Greek classic, featuring buttery, giant lima beans bathed in a rich, aromatic tomato sauce. Traditionally slow-baked for hours, this Instant Pot version achieves that same melt-in-your-mouth texture and deep caramelization in a fraction of the time. Infused with extra virgin olive oil, fresh herbs, and a touch of honey, these beans are a celebration of rustic, plant-based Hellenic soul food.
🥗 Ingredients
The Beans
- 1 lb Dried Giant Lima Beans (Gigantes) (soaked overnight and drained)
- 4 cups Water (for the initial pressure cook)
- 2 pieces Bay Leaf (dried)
The Aromatics & Sauce
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 pieces Celery Stalks (finely sliced)
- 1 medium Carrot (grated or finely diced)
- 2 tablespoons Tomato Paste (for depth of flavor)
- 14.5 oz Crushed Tomatoes (canned or pureed fresh tomatoes)
- 1 teaspoon Dried Oregano (preferably Greek)
- 1/4 teaspoon Cinnamon (optional, for authentic warmth)
- 1 teaspoon Honey or Sugar (to balance the acidity)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/4 cup Fresh Parsley (chopped)
- 2 tablespoons Fresh Dill (chopped)
- 1/2 cup Feta Cheese (crumbled, for serving)
👨🍳 Instructions
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1
Place the soaked and drained beans into the Instant Pot with 4 cups of water and the bay leaves. Secure the lid and set to 'Pressure Cook' on high for 25 minutes.
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2
Once the timer goes off, allow for a 15-minute natural pressure release before venting the remaining steam. The beans should be tender but not falling apart.
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3
Drain the beans into a colander, discarding the bay leaves and the cooking liquid. Rinse the Instant Pot liner and dry it.
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4
Select the 'Sauté' function on the Instant Pot and add the olive oil. Once shimmering, add the diced onion, celery, and carrot.
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5
Sauté the vegetables for 5-7 minutes until softened and the onions are translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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6
Add the tomato paste and stir constantly for 2 minutes to 'toast' it; this removes the raw metallic taste and deepens the color.
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7
Pour in the crushed tomatoes, dried oregano, cinnamon, honey, salt, and pepper. Stir well to combine, scraping the bottom of the pot to ensure no bits are stuck.
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8
Add the par-cooked beans back into the pot. Stir gently to coat them in the sauce. If the mixture looks too dry, add 1/4 cup of water.
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9
Secure the lid again and select 'Pressure Cook' on high for an additional 10 minutes. This allows the beans to absorb the flavors of the sauce.
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10
Perform a quick pressure release. Open the lid and stir in the fresh parsley and dill.
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11
Optional but recommended: If the sauce is too thin, select 'Sauté' for 3-5 minutes with the lid off to thicken it to a jammy consistency.
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12
Let the dish rest for 10 minutes before serving; the flavors continue to develop as it cools slightly.
💡 Chef's Tips
Soaking the beans overnight is crucial for even cooking and easier digestion; don't skip this step. Use a high-quality Greek Extra Virgin Olive Oil, as it is a primary flavor component rather than just a cooking medium. If you can't find 'Gigantes' beans, large dried Butter Beans or Lima beans are the best substitutes. Be careful not to overcook in the first phase; you want the beans intact so they don't turn into mash when sautéing. For a smoky twist, add a pinch of smoked paprika or a bit of chopped Kalamata olives to the sauce.
🍽️ Serving Suggestions
Serve warm or at room temperature with a generous block of salty Feta cheese on top. Pair with crusty sourdough bread or warm pita to soak up every drop of the tomato-olive oil sauce. Accompany with a crisp Greek salad (Horiatiki) featuring cucumbers, tomatoes, and kalamata olives. A glass of chilled Assyrtiko or a light rosé balances the richness of the beans beautifully. Include as part of a larger Meze platter with hummus, tzatziki, and grilled octopus.