Vegan Instant Pot: Greek-Style Lima Beans with Almond Feta Recipe

Vegan Instant Pot: Greek-Style Lima Beans with Almond Feta Recipe - In Greece, a dish similar to this one is made with gigantes beans. I love to use lima beans instead, since they’re easy to find at most grocery stores, and they usually cost much less than other large white beans. Even better, they cook in less time, even with tomatoes in the mix. You can serve the beans on their own, but they’re even better topped with almond feta.

Serves 4
Vegan Instant Pot: Greek-Style Lima Beans with Almond Feta Recipe

Ingredients for Vegan Instant Pot: Greek-Style Lima Beans with Almond Feta Recipe:

  • 1½ teaspoons fine sea salt
  • 1¼ cups (8 ounces) dried large lima beans
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper, plus more for serving
  • 2 cups low-sodium vegetable broth
  • 1 (14½-ounce) can diced tomatoes
  • ¾ cup Almond Feta
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crusty bread for serving

Directions for Vegan Instant Pot: Greek-Style Lima Beans with Almond Feta Recipe:

  1. In a bowl, stir together 4 cups water and 1 teaspoon of the salt. Add the beans and let soak for at least 8 hours, or up to overnight. Drain the beans and set aside.
  2. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the onion, celery, oregano, pepper, and the remaining ½ teaspoon salt. Sauté for 5 minutes, until the onions soften and become translucent. Stir in the beans and the broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Pour in the tomatoes and their liquid, leaving them on top of the other ingredients. Do not stir.
  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 40 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  4. When the cooking program ends, let the pressure release naturally for at least 35 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the beans.
  5. Ladle the beans into serving bowls. Spoon or sprinkle the feta on top of the beans, then drizzle with oil. Add a few grinds of pepper and the parsley. Serve hot, with crusty bread alongside.

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