These giant beans are full of protein and when cooked right are creamy and delicious. I like this method that can be done in less than an hour vs the traditional method that takes all day. No soaking needed. If you do not have access to Spanish Gigantes, you can purchase the Royal Corona Beans from Rancho Gordo. They are much the same in size and texture. The beans can be used as a side dish or main. They are also terrific served on toasts as an appetizer.
Place 2 cups of beans in the IP covered with water 3″ over the beans. Set on beans for 20 minutes. Run and allow to go to natural release. remove lid, then add 2 Tbs salt and a head of garlic cut in half. Cook again for 25 minutes on bean setting with natural release.
While the second cook is going prepare the sauce:
3 Tablespoons good quality Olive Oil
8 Cloves garlic minced
1 onion chopped
1 carrot chopped
1 rib of celery finely chopped
3 Tbs salt
fresh ground pepper to taste
1/2 tsp crushed red pepper
1 can San Marzano plum tomatoes, pull apart tomatoes with hands
1 cup white vermouth
1/4 cup heavy cream
Fresh chopped flat leaf parsley or other herbs
Good quality EVOO. I use my smoked olive oil.
In a dutch oven, using medium heat add 3 Tbs olive oil and saute the garlic, onion, carrot & celery till soft, about 8-10 minutes. Stir occasionally. Add salt and peppers. Add the wine and simmer till reduced by 1/2.
Add the tomatoes and their liquid and simmer another 5 minutes. Check seasonings, correct if needed. Stir in cream.
Divide beans among bowls and top with sauce and sprinkle with parsley or other herbs then drizzle with oil just before serving. They can also be served family style in a larger bowl and are great as an appetizer on bread.