PRESSURE COOKER GARLICKY BEANS WITH BROCCOLI RABE
This white bean dish isn't shy when it comes to garlic. It's used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it's a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, beans, cookbook exclusive, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren't done, cook on high pressure for another 5 minutes, then manually release the pressure.
- While the beans are cooking, heat 1/2 cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
- Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining 1/2 teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add 1/2 cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
- To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 357 milligrams, Sugar 2 grams
INSTANT POT® WHITE BEANS
Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.
Provided by LauraF
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 1
Steps:
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.8 g
ROSEMARY WHITE BEANS - INSTANT POT VARIATION
These rosemary white beans are flavored with fresh herbs, garlic, and lemon. They're made in the Instant Pot which makes for extra speedy cooking time!
Provided by Lindsey Schoenfeld, RDN
Categories Main Course Side Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled.
- Set Instant Pot to sauté setting. Add oil. Once oil is simmering, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, stirring frequently.
- Add the beans, water, bay leaf, salt, whole sprig of rosemary, and chopped rosemary. Set Instant Pot to Bean/Chili setting and turn valve to seal. Pressure cook for 45 minutes.
- Once cooked, allow pressure to naturally release for 10 minutes, then turn to release pressure valve. Add lemon juice and any additional salt to taste. Enjoy!
WHITE BEANS WITH ROSEMARY AND GARLIC
Steps:
- Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
- Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
- In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
- Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
- Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
- Variation
- Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
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5/5 (6)Total Time 35 minsCategory Dinner, Side DishCalories 159 per serving
- Saute: Set the instant pot to the "Saute" function and add the olive oil to heat. Next, add in the onion and let it cook for about 4 minutes until it softens and becomes translucent. Add in the garlic, and bacon, and saute for another 3 minutes. Then turn off the instant pot - press cancel - and drain any extra grease if necessary.
- Cook beans: Add in the kidney beans, water, bay leaf, salt and pepper, and dried rosemary. Cover and lock the lid, and select "manual" or "pressure cook", on high pressure for 7 minutes. Once complete release pressure by using the quick release.
- Finish: Drain excess liquid, if too much - reserving 1 cup. Remove the bay leaf, and once discarded, add the 1 cup of liquid back to the instant pot.
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