Adapted from Bon Appetit
Ingredients
2 -3 onions diced
4 garlic cloves smashed and sliced
Olive oil
1 Tbsp of salt
Pepper to taste
Oregano, a generous pinch
1/2 tsp red pepper flakes (optional) or sweet smoked paprika
1/2 dry white wine / or whey
1 Cup of dry giant lima beans / gigante beans
2 cups of water
approx 14 oz of tomatoes
2 bay leaves
Instructions
Using saute function on instant pot, add olive oil to coat bottom and saute onions, cook 5 - 8 minutes until translucent, then add garlic, oregano and pepper flakes and cook ~ 2 minutes, then add white wine or whey and cook until almost dry.
Add beans, water and bay leaves, salt and cook on high pressure for 50 minutes. Manual release the pressure. Check to make sure beans are done, if not cook for another 10 minutes.
Add tomatoes and break up and cook over saute for ~ 20 minutes. Adjust seasoning. Add fish sauce and vinegar if needed.
Top with crumbled feta and a squeeze of lemon.
Notes - original recipe called for 2.5 Cups of beans and 5 Cups of water
Ingredients
2 -3 onions diced
4 garlic cloves smashed and sliced
Olive oil
1 Tbsp of salt
Pepper to taste
Oregano, a generous pinch
1/2 tsp red pepper flakes (optional) or sweet smoked paprika
1/2 dry white wine / or whey
1 Cup of dry giant lima beans / gigante beans
2 cups of water
approx 14 oz of tomatoes
2 bay leaves
Instructions
Using saute function on instant pot, add olive oil to coat bottom and saute onions, cook 5 - 8 minutes until translucent, then add garlic, oregano and pepper flakes and cook ~ 2 minutes, then add white wine or whey and cook until almost dry.
Add beans, water and bay leaves, salt and cook on high pressure for 50 minutes. Manual release the pressure. Check to make sure beans are done, if not cook for another 10 minutes.
Add tomatoes and break up and cook over saute for ~ 20 minutes. Adjust seasoning. Add fish sauce and vinegar if needed.
Top with crumbled feta and a squeeze of lemon.
Notes - original recipe called for 2.5 Cups of beans and 5 Cups of water
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