Brothy Beans
These brothy beans are pressure cooked with onions and garlic, forming a lovely aromatic base to use with the flavors you desire. Below you'll find sweet potato and harissa beans, beans with tadka, and my favorite, miso mushrooms and greens on toast.
Ingredients
- 1 cup dry cannellini beans, soaked overnight *any white bean works
- 2 tbsp extra virgin olive oil
- 1 white onion, sliced
- 1 shallot, sliced
- 1 head of garlic, halved crosswise
- 4 cups water
- ½ tsp salt
- ¼ tsp black pepper
- 1 bay leaf *optional
- ½ tsp red chili flakes *optional
Instructions
- Soak your beans overnight with two inches of water and a teaspoon of salt.
- In an Instant Pot or pressure cooker, heat olive oil over medium heat. Add onions, shallots, and garlic. Cook and stir occasionally until golden and slightly caramelized. If it sticks to the bottom, create a well in the center and deglaze the pot with water.
- Add the beans and water. Add salt, pepper, a bay leaf, and chili flakes, if using. In an Instant Pot, pressure cook on high pressure for 40 minutes. Allow for natural pressure release. Adjust for salt!
- Now the fun part! Different variations of beans:1. Sweet potato, harissa, and za'atar. Prepare sweet potato any way you'd like and add them to the beans. Top with harissa and za'atar. 2. Tadka: Heat ½ tbsp oil in a pan. For 1 serving, add ½ tsp mustard seeds, ½ tsp cumin seeds, ¼ tsp red chili flakes, and a pinch of hing. Pour over the beans. 3. Miso mushrooms and greens: Cook mushrooms and mixed greens (kale, spinach, chard, etc.) in some olive oil. Add miso and a splash of water to break down the miso so it spreads throughout the greens. Add beans. Serve on top of toast.