- 2 cups white beans (cannellini, great northern, or baby lima beans)- soaked overnight and rinsed)
- 6 cups good quality broth (homemade bone broth, veggie broth, or Kettle and Fire)
- 1 large shallot, peeled and cut in half
- 3–6 whole cloves of garlic, peeled
- 2 bay leaves
- sprigs of fresh thyme tied together
- sprig of fresh rosemary
- OPTIONAL ADD-INS: parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric root
- one bunch of kale, destemmed and roughly chopped (or chard, collards, spinach)
- fresh lemon juice
- fresh chopped herbs (parsley, cilantro, basil, fennel, dill, etc)
- salt to taste
- Place soaked and rinsed beans and broth into the Instant Pot. Add shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves. (add optional add-ins, if desired)
- Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 15-20 minutes then slow release for at least 15 minutes.
- Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
- Add in chopped greens, turn onto SAUTE mode for a few minutes and allow greens to wilt. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
- Serve and enjoy! Garnish with extra fresh herbs and lemon slices, if desired.
I always soak my beans before cooking to improve digestibility and nutrient absorption. I recommend an overnight soak of 12 hours.
Cook times can vary depending on age, dryness, type of bean, and personal preference. I prefer my beans pretty soft so I cook them for 18 minutes in the Instant Pot. Fifteen minutes will give you a firmer bean while twenty minutes will give you a very soft bean.