Pressure Cooker Gigante Beans

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

Instant Pot Lentil Gremolata Soup

Ingredients
- 2 carrots chopped
- 2 celery stalks chopped
- 2 onions chopped
- 1 pound brown lentils, washed
- 1 lemon
- 1 bunch parsley finely chopped
- 6 cloves garlic
- 2 bay leaves
- 2 L chicken stock
- pinenuts/walnuts

Directions
1. Sautee carrots, celery and onions in olive oil until browning
2. In meantime, make gremolata - zest of 1 lemon, microplaned garlic, parsley, 1/4 cup olive oil
3. Add 1/2 gremolata to the pot and sautee for 1 minute
4. Add bay leaves, lentils, stock to pot. Set high pressure for 10 minutes, then natural release
5. Add 2 tbsp lemon juice. Blend soup to desired consistency, salt and pepper to taste.
6. Garnish with gremolata and nuts to serve.