Pressure Cooker Garlicky Beans With Broccoli Rabe
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried cannellini or other white beans
- 7garlic cloves: 4 smashed, 3 thinly sliced
- 4tablespoons plus ½ cup extra-virgin olive oil, plus more as needed
- 2½teaspoons kosher salt, plus more as needed
- 1large sprig fresh rosemary
- 1bay leaf
- 1carrot, trimmed
- 1large or 2 small red onions, halved and thinly sliced
- 1pound fresh broccoli rabe, woody ends trimmed
- ⅛teaspoon crushed red pepper flakes
Nutritional analysis per serving (8 servings)
392 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 15 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren’t done, cook on high pressure for another 5 minutes, then manually release the pressure.
- Step 2
While the beans are cooking, heat ½ cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
- Step 3
Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining ½ teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add ½ cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
- Step 4
To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.
Private Notes
Comments
This was my first Instant Pot recipe and I loved it! Next time, I will extend the cooking time by 5 minutes or so. Also, adding a parmesan rind would be delicious.
Used an Instant Pot Duo, dry cannellini beans, filtered water, 25 mins under high pressure not long enough. Another 6 mins did the trick. Broccoli, not broccoli rabe, worked fine. Forgot to pour off garlic oil but didn’t matter. Yielded 5 decent-sized servings of beans, broccoli and onions—and included the carrot. People sprinkled toasted garlic slices around as they wished. Have a few cups of beans left. Would add another carrot next time and slightly reduce oil and salt. But, YUM!
Other recipes in this collection translate the cooking time for those of us who have slow cookers and haven't acquired an Instant Pot yet. Would very much appreciate the slow cooker translation for this dish. It sounds delicious!
This is my absolute go to for any dry bean. Timing always a little different, but always delicious!!
Thinking of using gigante beans instead. Suggestions on increased cooking times?
This recipe, which lends itself to all kinds of riffs, is so delicious, we have served it to surprise guests on toasted country bread and gotten amazed reviews. We eat out of the serving dish as we clean up. The dogs circle for leftovers. We double the recipe and still have only enough for a small brunch. I will say that I got my cannellini beans from Italy, and I do think that makes a difference.