If you’ve never cooked dried beans because of the time commitment, the Instant Pot is here to change your mind. This rustic stew features big beans, hunks of tomato, and juicy kale leaves.
What You Get
Large white lima beans
Vegetable broth (see note below)
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 30 minutes
Total Time: 90 minutes
Peel 5 cloves of garlic. Set the Instant Pot to the sauté setting, and warm 3 tablespoons olive oil. Add the garlic and sauté until fragrant, 1 minute. Add 1 cup of the beans, along with the vegetable broth. Cover, seal the vent, and cook on high pressure until beans are tender and creamy, 45 minutes. Quick release the pressure, 5 minutes.
Toward the end of cooking, remove the ribs from the kale and chop the leaves into bite-sized pieces. Drain and roughly chop the tomatoes.
Return the Instant Pot to the sauté setting, and bring the beans to a simmer. Add the kale and tomatoes and simmer on low until the kale is tender and the tomatoes release their juices, 10 minutes. Season with salt to taste.
Just before serving, slice and toast the baguette.
Transfer the beans into bowls, drizzle with spoonfuls of the salsa verde, and sprinkle with Parmesan. Grind with pepper and serve warm, with the baguette for dunking.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost same day, microwave on high, 2 to 3 minutes.