PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
PRESSURE-COOKER SMOKED SAUSAGE AND WHITE BEANS
My husband grew up in the South, where sausage and beans were on the menu weekly. I quickly became a fan. The pressure cooker eliminates the lengthy process of soaking the beans overnight and then slow-cooking them. Serve the dish over white rice, and use crusty bread to soak up the broth. I used gourmet smoked sausage flavored with Gouda and pear for this dish, but you can use any smoked sausage you like. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place water, beans, sausage, ham hock, onion, garlic, salt, sugar and seasonings in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 22 minutes., Quick-release pressure. Press cancel. Remove ham hock. Serve bean mixture with rice, parsley and desired amount of cooking liquid. If desired, serve with chili sauce.
Nutrition Facts : Calories 382 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 909mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 12g fiber), Protein 21g protein.
INSTANT POT® WHITE BEANS
Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.
Provided by LauraF
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 1
Steps:
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.8 g
PRESSURE-COOKER MANCHESTER STEW
While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I'm back in England!-Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel., Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Top with basil.
Nutrition Facts : Calories 221 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
RUTH'S PRESSURE-COOKER WHITE BEAN STEW
Marak Al-Fasoulia, a tomato based stew served over rice or with warm crusty bread, is a welcomed dish on chilly days. This Middle Eastern comfort food can be made with or without meat. Chaldean, Assyrian, and Iraqi home cooking.
Provided by CafeYorkie
Categories Beans
Time 1h
Yield 5 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Set electric pressure cooker to "Sauté" and warm up olive oil.
- Add stew beef and stir until it starts to brown.
- Add onions and stir until translucent.
- Add all spices and seasoning and stir for a minute.
- Add all remaining ingredients including beans.
- Reset pressure cooker to "Meat" on high for 50 minutes.
- Place lid on cooker and close the valve.
- Serve over rice or along side warm crusty bread. A side salad is a nice accompaniment.
Nutrition Facts : Calories 237.4, Fat 2.4, SaturatedFat 0.4, Sodium 1157, Carbohydrate 41.9, Fiber 10.5, Sugar 6.5, Protein 14.9
BEAN STEW
This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!
Provided by Alyssa Rivers
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
- Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
- Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
- Garnish with fresh parsley and serve with a side of French bread!
Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
CREAMY WHITE BEAN AND SEAWEED STEW WITH PARMESAN
Cooking dried beans with seaweed is a traditional method of adding flavor that's also thought to mitigate some of the gas-inducing enzymes present in the legumes. Here, white beans are simmered with briny dried kombu to add depth, then mixed with slivered kelp for freshness and a slight crunch. It's a play on white beans with escarole, but with the flavor of the sea.
Provided by Melissa Clark
Categories dinner, beans, soups and stews, main course
Time 3h
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large pot or Dutch oven, heat 1/4 cup oil over medium until hot but not smoking. Add the onion and 1 teaspoon salt and sauté until softened and lightly golden at the edges, 7 minutes. Add the carrots, celery, diced fennel and garlic and sauté until the garlic is fragrant, about 2 minutes.
- Drain soaked beans and add to pot along with 2 quarts cold water, kombu, thyme sprigs and remaining 2 teaspoons salt. Bring to a simmer over high heat. Lower heat, partially cover the pot and simmer gently until the beans are done, 1 to 2 hours. If the beans start to dry out before they are cooked, add a little hot water to the pot, or if they seem too soupy, remove the lid during the last half-hour.
- When beans are cooked, discard kombu and thyme sprigs. If you have an immersion blender, stick it in the pot and give it two or three pulses to create a creamy broth. Most of the beans should still be whole. Or, scoop out 1 cup of beans, purée them in a food processor or blender, and stir them back into the pot.
- Stir kelp into the pot and simmer until tender, about 10 minutes.
- If you have fennel fronds, chop enough to make 2 tablespoons and stir into the pot. To serve, ladle soup into bowls and top generously with Parmesan, pepper and a drizzle of olive oil. Serve with toast.
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