Greek Plaki
The beans need to soak overnight and then simmer for 4 or 5 hours on the stovetop, but if you use a pressure cooker or instant pot you don't have to stir once the lid is sealed, it's ready after 50 minutes.
INGREDIENTS
1/4 cup olive oil
2 medium yellow onions, peeled and chopped
4 cloves garlic, peeled and smashed
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 stock cube
2 cans tomatoes + 1.5 cans of water
500g dry gigantes beans, soaked overnight
chopped parsley
lemon wedges and crumbled feta
PREPARATION
Heat 1/4 cup oil in pressure cooker over medium. Add onion and cook, stirring often, until translucent, 5–8 minutes. Add garlic and 1/2 teaspoon red pepper flakes, stock cube and cook, stirring, until fragrant, about 2 minutes. Add wine, bring to a boil, and cook until pan is almost dry, about 5 minutes.
Add soaked beans, tomatoes and water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 50 minutes/low pressure 90 minutes. Natural pressure release by opening the valve 10 minutes after it finishes cooking . Beans should be tender and creamy; if not, reseal and cook 10 minutes longer. Season with more salt if needed.
Stir in chopped parsley.
Serve beans topped with feta, with lemon wedges for squeezing over (and an optional dollop of Greek yogurt).