Greek beans with feta and chard
Gigantes Plaki” in Greek, large white beans smothered in a rich tomato sauce with fresh herbs & feta.
Ingredients
- 3 tbsp olive oil
- 1 cup 1 small onion, chopped
- 1 tsp 2 cloves garlic, sliced
- 2 x 15 oz cans Butter Beans drained & rinsed *
- 2 tsp sweet paprika
- 1 tsp salt
- Coq Au Vin blend or mixed Greek herbs
- 1 tbsp tomato purée
- 14.5 oz can tomatoes chopped
- 1 1/2 cups broth
- 4 oz chard spinach or kale, washed and chopped (if using chard - trimmed, stalks removed "de-veined")
- small bunch fresh parsley chopped
- small bunch fresh mint chopped
- 4 oz feta crumbled
Instructions
Slow Cook
- Heat the oil in a skillet; sauté onion and garlic for 2 minutes; transfer to cooker.
- Stir in the beans, paprika, salt, Coq au Vin blend, tomato puree, tomatoes, broth, and chard
- Cover and cook on LOW: 7-8 hours or HIGH: 2-3 hrs.
- Stir in the fresh herbs & crumble feta cheese over the top to serve.
Pressure Cook
- Heat the oil on sauté function; sauté onion and garlic for 2 minutes.
- Stir in the beans, paprika, salt, Coq au Vin blend, tomato puree, tomatoes, broth, and chard.
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes.
- Quick Pressure Release.
- Stir in the fresh herbs and crumble feta cheese over the top to serve.
Notes
Tips
*Replace 2 cans drained beans with 2 cups (1lb) butter beans, rinsed, unsoaked. Adjust cook time as follows:
Slow Cook: LOW: 9-10 hours or HIGH: 4 hrs
Pressure Cook: 40 minutes Also makes a tasty soup! Just increase the vegetable broth from 1 1/2 cups to 6 cups when cooking.
*Replace 2 cans drained beans with 2 cups (1lb) butter beans, rinsed, unsoaked. Adjust cook time as follows:
Slow Cook: LOW: 9-10 hours or HIGH: 4 hrs
Pressure Cook: 40 minutes Also makes a tasty soup! Just increase the vegetable broth from 1 1/2 cups to 6 cups when cooking.