Hello Everyone! When you read this, we will be three days into the “plant-based January challenge” here on the blog! I hope that if you are participating you have had a chance to browse through the 100 plant-based recipes starter pack that I posted the other day! And now, I am going to get as many new recipes as possible cooked up and shared with you. I am hoping that you will be so inspired that you may consider enjoying a plant-forward diet for longer than January!! And look for our family diary coming Saturday where we are going to be writing about the change and how it’s going. I would love for it to be a place where we can share how we are feeling, perks and challenges and answer any questions!

But on to Gigantes!

Instant Pot Gigantes (Vegan and Gluten-free) from HeatherChristo.com

Gigantes is a Greek dish (giant beans!) that I just love. I have a recipe for them in Pure Delicious, but it is admittedly laborious because the cooking time on giant dried beans is so intensive. Although, if you don’t have an insta-pot, it is still delicious!

So I wanted to come up with an easier, faster more modern way to make them in hopes that it might make the dish more of a staple for us to enjoy. Having said that, it still takes 2 hours to make these! But the good news is, you don’t have to hover over the stove- you can just pop them in the insta-pot and you just have to check in once to add a few extra ingredients!

Instant Pot Gigantes (Vegan and Gluten-free) from HeatherChristo.com

I love the way that these giant “meaty” beans have such a smooth texture and soak up the wonderful flavors of the sauce. It’s really delicious and have a vibrant flavor filled with garlic, tomato and herbs.

These are not only delicious, but filling too! I serve them with a big green salad and crusty bread (I use a GF-Vegan Baguette toasted and drizzled with olive oil.) It also makes a wonderful side dish and can be served hot or cold!

 

Instapot Gigantes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb dried gigante beans
  • ¼ cup olive oil
  • ½ yellow onion small diced
  • 3 carrots, small diced
  • 3 stalks celery, small diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 cup white wine
  • 5 cups water
  • 28 ounces tomato sauce
  • 1 tablespoon dried oregano
  • Pinch of red pepper flakes
  • Kosher salt
Instructions
  1. In an instapot heated to “saute” add the olive oil, onions, carrot and celery and garlic. Saute stirring often for 5 minutes until vegetables are softened. Add the wine and the bay leaf and saute until the wine is partially cooked off. Add the water and the beans and put the lid on the pot. Set it to 50 minutes at high pressure until the pressure releases.
  2. Open the lid and add the tomato sauce, oregano and red pepper. Stir well and make sure the beans are all covered by liquid. Pressure cook (manual) for another 20 minutes. Then, when the pressure has released, press the saute button and simmer for 20 minutes with the top off while the liquid cooks down. Then season the beans and sauce with kosher salt.

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Categorized: Allergy Free Recipes, Cane Sugar Free, Dairy Free, Dinner, Egg Free, Gluten Free, Nut Free, Side dishes, Soy Free, Vegan, Vegetarian
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Hello Everyone! When you read this, we will be three days into the “plant-based January challenge” here on the blog! I hope that if you are participating you have had a chance to browse through the 100 plant-based recipes starter pack that I posted the other day! And now, I am going to get as many new recipes as possible cooked up and shared with you. I am hoping that you will be so inspired that you may consider enjoying a plant-forward diet for longer than January!! And look for our family diary coming Saturday where we are going to be writing about the change and how it’s going. I would love for it to be a place where we can share how we are feeling, perks and challenges and answer any questions!

But on to Gigantes!

Instant Pot Gigantes (Vegan and Gluten-free) from HeatherChristo.com

Gigantes is a Greek dish (giant beans!) that I just love. I have a recipe for them in Pure Delicious, but it is admittedly laborious because the cooking time on giant dried beans is so intensive. Although, if you don’t have an insta-pot, it is still delicious!

So I wanted to come up with an easier, faster more modern way to make them in hopes that it might make the dish more of a staple for us to enjoy. Having said that, it still takes 2 hours to make these! But the good news is, you don’t have to hover over the stove- you can just pop them in the insta-pot and you just have to check in once to add a few extra ingredients!

Instant Pot Gigantes (Vegan and Gluten-free) from HeatherChristo.com

I love the way that these giant “meaty” beans have such a smooth texture and soak up the wonderful flavors of the sauce. It’s really delicious and have a vibrant flavor filled with garlic, tomato and herbs.

These are not only delicious, but filling too! I serve them with a big green salad and crusty bread (I use a GF-Vegan Baguette toasted and drizzled with olive oil.) It also makes a wonderful side dish and can be served hot or cold!

 

Instapot Gigantes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb dried gigante beans
  • ¼ cup olive oil
  • ½ yellow onion small diced
  • 3 carrots, small diced
  • 3 stalks celery, small diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 cup white wine
  • 5 cups water
  • 28 ounces tomato sauce
  • 1 tablespoon dried oregano
  • Pinch of red pepper flakes
  • Kosher salt
Instructions
  1. In an instapot heated to “saute” add the olive oil, onions, carrot and celery and garlic. Saute stirring often for 5 minutes until vegetables are softened. Add the wine and the bay leaf and saute until the wine is partially cooked off. Add the water and the beans and put the lid on the pot. Set it to 50 minutes at high pressure until the pressure releases.
  2. Open the lid and add the tomato sauce, oregano and red pepper. Stir well and make sure the beans are all covered by liquid. Pressure cook (manual) for another 20 minutes. Then, when the pressure has released, press the saute button and simmer for 20 minutes with the top off while the liquid cooks down. Then season the beans and sauce with kosher salt.

Recipe by Heather Christo (http://heatherchristo.com)