Cabbage And Navy Beans In A Pressure Cooker Recipes

WHITE BEANS AND CABBAGE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and a generous pinch of salt (I added at least 1/2 a teaspoon) and toss to coat well. Cover and cook until the potatoes are tender, about 6-8 minutes. Stir the potatoes occasionally to ensure that all sides are lightly browned.
• Once the potatoes are tender, add the chopped onion and cook for 6-8 minutes, until the onions are translucent and lightly browned around the edges. Stir in the cabbage and toss thoroughly. Add another pinch of salt and fresh pepper according to your taste. Add the beans and toss gently. Do not stir too often after you add the beans, as they will break down easily.
• Cover and cook over medium heat just a few minutes, until the cabbage is tender. Sprinkle with cheese right before serving. Enjoy!

SOUTHERN CABBAGE FOR THE PRESSURE COOKER

Steps:

• Chop cabbage into 1- to 2-inch pieces.
• Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
• Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
• Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
• Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

PRESSURE-COOKER BEEFY CABBAGE BEAN STEW

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Return beef to pressure cooker., Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

NAVY BEANS IN THE PRESSURE COOKER

Steps:

• Place all ingredients in a pressure cooker and secure lid.
• Bring to high pressure over high heat, then reduce heat to but maintain pressure.
• Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.

CABBAGE AND NAVY BEANS IN A PRESSURE COOKER

Steps:

• Brown bacon in pressure cooker. Add onion, sauté until soft Add beans, clove, bay leaf and chicken stock to cover. Cook at high pressure 35 minutes. Release pressure. Add cabbage, vinegar and honey, stir. Put on high pressure 12 minutes more. Release pressure and serve

NAVY BEAN & CABBAGE SOUP

Steps:

• Cover beans with chicken stock.
• Add ham and onion.
• Simmer 3 hours, or until beans reach mushy stage.
• Add cabbage and carrots and simmer for an additional hour.
• Add water if needed.
• Remove the ham from the soup.
• Let it cool and remove it from the bone.
• Return the ham to the soup.
• Season with salt and pepper to taste.
• Skim off excess fat.

INSTANT POT® NAVY BEAN AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
• Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
• Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
• Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

BEEFY CABBAGE BEAN STEW

Steps:

• In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.

VERY VERSATILE BAKED BEANS WITH CABBAGE

Steps:

• Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
• Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
• Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
• Serving Suggestions:
• Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
• Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
• Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
• Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
• Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
• Do Ahead
• Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.