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White Beans with Greens and Lemon
White Beans with Greens and Lemon
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 2 teaspoons olive oil
- 1 cup white beans soaked overnight or quick soak
- 1 onion chopped
- 2 bay leaves
- 1/2-3/4 cup vegetable stock or water
- 3 cloves garlic minced
- 3-4 cups greens kale, chard or spinach, chopped
- 1 lemon zested,
- 1-2 tablespoons lemon juice
- drizzle extra-virgin olive oil
- salt to taste
- pepper to taste
Ingredients
|
Instructions
- Turn on the Sauté function on the Instant pot. Dry sauté the onions for 1-2 minutes. Add small amount of broth if onions begin to stick.
- Turn off Sauté function. Add beans, vegetable stock and bay leaves to the instant pot. Set Instant Pot to pressure cook on Manual for for 7 minutes.
- Begin preparing greens while contents of Instant Pot continues to cook (If using kale, remove stems and finely chop).
- Zest and juice lemon. Peel and mince the garlic.
- When pressure cooking is complete, allow for natural pressure release. Open up the Instant Pot and add greens, lemon zest, and garlic.
- Close up the Instant pot, Set pressure to manual for 1 minute, to cook down the greens.
- Quick release pressure, open the lid add lemon juice, and remove bay leaves
- Serve alone or with your favourite noodles or grain. Enjoy!
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
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Very good, husband loved it. I also used Swiss chard and kale.
My only problem is that it was sticking and the bottom was starting to burn.
I used canned beans and added couscous. Delish!
This dish is not Paleo. Beans are legumes, which are not permitted on a Paleo diet.
Great dish. Picky daughter went back for more!
I feel like the prep and cooking time here isn’t accurate. This took more like 30 min start to finish (natural pressure release, etc.). The directions say nothing about when to add the olive oil so I guess it’s at your discretion. I added at the end. Also note that you’ll likely need to add salt before serving unless your stock is really salty. I think you could double the amount of greens here and it would look more like the photo!
What about using frozen greens? Same 1 min cook time?
I have questions. I used dried white northern beans that I soaked and stuck in the freezer a week before making the dish. I didn’t know if the 1 cup of beans in the ingredients was dried or soaked, so I used 2 cups of soaked beans and 6 cups of kale. It was pretty good, but needed salt at serving and some grated parmesan cheese, which makes it not dairy free and maybe not other things also, but really delicious.
Hi MaryJoDaley,
The 1 cup of beans is soaked overnight or through the method of quick soak.