Pressure Cooker White Beans with Garlic, Tomato, and Sage

Make this version of the classic Tuscan bean dish in a pressure cooker.

Serves: 6Hands-on: 2 minutesTotal: 2 hoursDifficulty: Easy


Serves: 6

Ingredients

  • 1 cup dried cannellini beans
  • 4 cups water
  • 4 cups vegetable stock
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 2 cloves garlic, minced
  • ½ cup diced Roma tomatoes
  • 1 tsp. chopped sage
  • ½ tsp. ground black pepper

Directions

  • Add the beans and water to the pressure cooker. Lock the lid into place; bring to high pressure for 1 minute. Remove from the heat and quick-release the pressure.
  • Drain the water, rinse the beans, and add to the pressure cooker again with the stock. Soak for 1 hour. Add the vegetable oil and salt. Lock the lid into place; bring to high pressure and maintain for 10 minutes. Quick-release the pressure. Add garlic, tomatoes, sage, and black pepper to the pressure cooker and lock the lid. Bring to high pressure and maintain for 4 minutes. Remove from heat and allow the pressure to release naturally.