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No need to soak beans overnight for this hearty weeknight supper. With the push of a button, the Instant Pot cooks up the legumes, flavored with umami-rich Parmesan, until they’re tender and creamy.
What You Get
Dried cranberry beans
Shaved Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Crushed chile flakes (optional)
Makes 4 servings
20 minutes active time
60 minutes total time
Smash and peel 4 cloves of garlic. Rinse the beans under cold water.
In an Instant Pot, combine the garlic, beans, Parmesan rind, 1 tablespoon olive oil, and 6 cups water. Cover, seal the vent, and cook on high pressure until the beans are tender, 35 minutes. Let the pressure release naturally, 25 minutes. Season with salt to taste. Discard the Parmesan rind.
Meanwhile, slice half of the red onion (you should have about 1 cup). Trim the broccoli and cut any larger pieces in half. Chop 2 cloves of garlic.
In a sauté pan over medium-high heat, warm 2 tablespoons of olive oil. Add the onion and cook until soft and golden, 5 minutes. Add the broccoli, and a pinch of chile flakes, if you want a kick, and cook until bright green and tender-crisp, 3 to 4 minutes. Stir in the garlic and cook until fragrant, 1 minute more. Season to taste with salt and pepper.
Divide the broccoli between plates. Use a slotted spoon to heap the beans alongside the broccoli. Squeeze lemon juice over everything and drizzle with olive oil. Shower with shaved Parmesan, and serve warm.