Rosemary White Beans

The first time I had the Braised White Beans at Zoe's Kitchen, I loved them.  What I didn't love was the amount of oil that they seemed to have.  Enter my Rosemary White Beans... they are creamy and flavored with rosemary.

I wanted to recreate them in my own way from scratch... but truth be told, I suck at cooking beans.  It never seemed to matter if I soaked them or how long I cooked them for, my beans were always crunchy or chewy.

Along came the Instant Pot... it promised cooked beans whether soaked or not soaked. I opted to cook my own beans for this and do it all in the Instant Pot.  This recipe was one of those that I made up as I went along.  I was really pleased with the results... especially that the beans weren't chew or crunchy!

I used navy beans, as that was all I could find when I went shopping.  Cannellini beans would work equally as good.

Rosemary White Beans

Ingredients

1 lb navy beans, soaked overnight and drained

Olive Oil for saute

1/2 onion, diced

4 cloves garlic, minced

2-4 cups low sodium vegetable stock

1/2 TBS rosemary, minced

1/4 tsp sea salt

1/4 tsp smoked paprika

1 stalk rosemary

Instructions

In Instapot, select saute function and add olive oil. Allow oil to warm then add the onion and garlic and saute until it is tender and fragrant. Add the remaining ingredients. (I added stock up to the top of the beans, if you want soupier beans, add more).

Close lid (making sure the valve is set to sealing). Set to manual and cook for 7 minutes. Allow to naturally release for 10 minutes, then move the vent on top to release additional steam.

Taste and adjust seasonings.

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I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands for #MeatlessMonday!