Cooking legumes at the last minute can sometimes be a time consuming 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 process. Preparing beans, like these Creamy Rosemary White Beans in an Instant Pot or electric press cooker is definitely the way to go because it cuts down cooking time by half, and the beans come out super 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. After cooking, using a potato masher to press them gently into a cream-colored broth, while leaving some beans whole. Adding aromatics like fresh garlic and rosemary is a good addition to beans, and after lifting the lid on this pot of beans, the fragrance is almost perfume-like, just beautiful. 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.
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
- 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.
- 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.
- 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!