June 05, 2020

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Roasted Veggie Sauce: These saucy garlicky beans are the newest member of the comfort food family. Invite some toasted bread to the party and call it a night. Makes 4 Servings.


  • 1 jar of Sonoma Gourmet Roasted Veggie Sauce
  • 1/4 cup of olive oil (we use our Sautéed Garlic Olive Oil)
  • 1 medium yellow onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 2.5 cups dried gigante or butter beans
  • 5 dried bay leaves
  • 4 sprigs of fresh oregano
  • Zest of 1 large lemon
  • 1 tablespoon Kosher salt, plus more for serving
  • 1/3 cup grated Parmesan cheese, plus more for serving (optional)


  1. Using the sauté feature on the Instant Pot, heat 1/4 cup oil.
  2. Add the onion and cook, stirring often, until translucent, about 6 minutes.
  3. Add the garlic and crushed red pepper flakes, and cook, stirring, until fragrant, about 2 minutes.
  4. Add the wine, bring to a boil, and cook until the pot is almost dry, about 5 minutes.
  5. Add the beans, bay leaves, oregano, lemon zest, 1 tablespoon of salt, 2 cups water, and all of the Roasted Veggie Sauce. Stir to combine.
  6. Close/Seal the pressure cooker and cook on high pressure for 45 minutes.
  7. After 45 minutes, manually release the pressure, being careful of the steam. The beans should be tender and creamy. Remove the bay leaves and oregano stems.
  8. Stir in 1/3 cup of grated Parmesan cheese, taste, and adjust seasoning if necessary.
  9. Serve beans topped with more grated Parmesan and a drizzle of olive oil.
Brothy beans made with Sonoma Gourmet's roasted veggie sauce and sauteed garlic olive oil Brothy beans made with Sonoma Gourmet's roasted veggie sauce and sauteed garlic olive oil

In This Recipe

Sonoma Gourmet Roasted Veggie Sauce

Roasted Veggie Sauce


Sonoma Gourmet Sautéed Garlic Olive Oil

Sautéed Garlic Olive Oil


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