While I started out wanting to create a copycat recipe of Zoe’s Kitchen’s white beans with rosemary, the concept for the dish evolved as I was prepping. I wanted to keep it simple and add up the nutritional value by adding some greens. The result? A fantastic, hearty one-pot meal! (I served the beans with Rosemary Maple Blue Corn Muffins – stay tuned for the recipe!)
- 1 tablespoon extra virgin olive oil
- 3-4 cloves garlic, minced
- 1 small white or yellow onion, diced
- 1 1/2 cups white beans (navy, cannellini…any white beans will do!), soaked
- 1 1/2 – 2 cups vegetable broth or water (enough to cover the beans)
- 1 tablespoon dried rosemary
- 1 bunch kale, stems removed and chopped fine
- salt and pepper to taste
- Pour the oil into the Instant Pot (IP – or other pressure cooker). Begin the saute function on low.
- When the oil is hot, add the onions. Saute them until translucent and soft, stirring often.
- Add the garlic. Saute for 1-2 minutes, until fragrant and softened.
- Turn the saute function off, and add the beans, broth or water, and rosemary to the pot.
- Using the manual function, set the IP for 20 minutes.
- When the time is up, turn the IP off and quick release the lid.
- Stir in the kale, salt, and pepper. You can serve now, or you can follow steps 8 and 9; please note that the beans may stick to the bottom a little during the final minute of pressure cooking if you proceed. I like my beans a little browned, but if you don’t – stop here and eat your beans! They’re delish. Or continue…
- Set the pot for 1 minute on the manual setting.
- When the minute is done, turn the pot off and quick release the pressure.