Greek Butter Beans in Garlicky Tomato with Feta and Dill

By Sprig Originals ✓ · cooked up in Sprig

The classic Greek taverna bean dish, done in one pressure cycle with no overnight soak. Dried butter beans go in hard and come out creamy and swollen in a sweet garlicky tomato sauce, finished with crumbled feta and a shower of dill. Serve it warm with bread as a main, or at room temperature as part of a bigger spread.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic, sliced
• 1 lb dried large butter beans (lima beans), rinsed
• 1 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 3 1/2 cups water
• 1 14.5 oz can crushed tomatoes

• 4 oz feta, crumbled
• 1/3 cup fresh dill, chopped

Instructions

1. Set the Instant Pot to Sauté (normal). Add the olive oil and onion and cook 5 minutes, stirring, until softened. Add the garlic and cook 1 minute more, until fragrant. Press Cancel.
2. Add the rinsed dried beans, oregano, salt and water. Stir once and scrape the bottom of the pot so nothing is stuck.
3. Pour the crushed tomatoes over the top in an even layer and do NOT stir them in — keeping the acidic tomato off the beans and off the bottom of the pot helps them cook evenly and prevents scorching.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. When it finishes, let the pressure release naturally for 20 minutes, then move the valve to Venting to release any remaining steam.
5. Open the lid and stir everything together. The beans should be creamy and easily crushed against the side of the pot; if any are still firm, re-seal and cook 5 more minutes at High Pressure with a quick release. If the sauce is thinner than you like, simmer on Sauté for 3 to 5 minutes, stirring often. Taste and add salt.
6. Let it sit 10 minutes off the heat to thicken, then scatter the feta and dill over the top and drizzle with a little more olive oil before serving.

Chef's tips

Nutrition (per serving, estimated)

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