Instant Pot Creamy Rosemary White Beans – Recipe! Image 1
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Instant Pot Creamy Rosemary White Beans – Recipe!

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Cooking legumes at the last minute can sometimes be a daunting task, especially if you haven’t soaked your beans overnight.  There is a quick stove-top method on most bags of beans, but again, it adds time to the overall cooking process.  Cooking beans in an Instant Pot or electric press cooker is definitely the way to go when cooking legumes because it cuts down on time by at least half, and the beans come out creamy, tender and absorb the flavors of all the herbs and spices.

White beans are one of my favorite things to prepare as a side dish, or to enjoy as a meal with a fresh salad.  The key to great beans is to cook them until they become creamy with a softened center.  After cooking, using a potato masher to squish them gently into a cream-colored broth, while leaving some whole is what I aim for in a good pot of beans.

Adding aromatics like fresh garlic and rosemary is a good compliment with beans, and when lifting the lid, the fragrance is almost perfume-like, but in an edible sort of way.  Serving these beans in a large bowl to ladle onto plates, or in bowls is the best way to enjoy them, and you might even have a few leftovers to enjoy in a warm tortilla for a few days to come.

Instant Pot Creamy Rosemary White Beans – Recipe! Image 2

Ingredients

1 pound white beans, any variety

2 teaspoons oil

2 cloves garlic

1 sprig fresh rosemary

2 cups chicken or vegetable broth

3 scallions, sliced

salt & pepper

(Serves 6)

Instant Pot Creamy Rosemary White Beans – Recipe! Image 3

Instant Pot Creamy Rosemary White Beans – Recipe! Image 4

Instant Pot Creamy Rosemary White Beans – Recipe! Image 5

Instant Pot Creamy Rosemary White Beans – Recipe! Image 6

To Prepare:

  1. Place beans in pot and cover with water.  Seal lid and set to cook on high pressure for 6 minutes.  Allow to de-pressurize manually and remove lid.  Drain beans in a colander and set aside.
  2. Add oil to pot and set to Sauté.  Add garlic and cook for 4 minutes until light golden brown.  Add rosemary and continue to cook for 2 minutes.  Pour drained beans back into pot and add broth, 1 tablespoon salt and 1/2 teaspoon black pepper.  Add 2 1/2 cups water and seal with lid.  Cook for 30 minutes on high pressure, let pot manually de-pressurize.
  3. Remove lid and mash gently with potato masher or large fork, several times.  Sauté for 4 minutes, or until water has evaporated slightly.  Stir in scallions and add salt if necessary.  Ladle into a large bowl or individual serving bowls.  Enjoy!

 

 

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