Name: White Bean Stew with Broccoli Rabe
Prep time: 10 min
Cook time: 27 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 1 qt Water; 1 tbsp kosher salt (plus 1/2 tsp, divided); 1/4 pound cannellini beans; 2 tablespoons extra-virgin olive oil; 1/2 small onion (chopped); 1 small carrot (chopped); 2 garlic cloves (minced); 1/2 cup diced cooked ham; 1 bay leaf; 1 1/2 cups low sodium chicken stock; 4 oz steamed Broccoli Rabe; 1/4 cup grated Parmesan or similar cheese; 1 tbsp chopped fresh parsley

White Bean Stew with Broccoli Rabe

By :The Ultimate Instant Pot CB for Two by Janet Zimmerman

Combining beans and greens is a common—and delicious—Italian dinner tradition. In this dish of cannellini beans flavored with ham, broccoli rabe provides color and a hint of bitterness. If you don’t have broccoli rabe, you can use chard instead. Sauté it briefly before adding it after the beans pressure cook.

Course

Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Low Carb, Low Fat, Low Sodium

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Ham, Onion, Parmesan cheese

Keyword

bean recipe, beans, instant pot bean recipe, instant pot beans, instant pot recipe, pressure cooker recipes

Prep Time

10 minutes

Cook Time

27 minutes

Servings

2 servings

Ingredients

1 qt Water
1 tbsp kosher salt plus 1/2 tsp, divided
1/4 pound cannellini beans
2 tablespoons extra-virgin olive oil
1/2 small onion chopped
1 small carrot chopped
2 garlic cloves minced
1/2 cup diced cooked ham
1 bay leaf
1 1/2 cups low sodium chicken stock
4 oz steamed Broccoli Rabe
1/4 cup grated Parmesan or similar cheese
1 tbsp chopped fresh parsley

Course

Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Low Carb, Low Fat, Low Sodium

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Ham, Onion, Parmesan cheese

Keyword

bean recipe, beans, instant pot bean recipe, instant pot beans, instant pot recipe, pressure cooker recipes

Prep Time

10 minutes

Cook Time

27 minutes

Servings

2 servings

Ingredients

1 qt Water
1 tbsp kosher salt plus 1/2 tsp, divided
1/4 pound cannellini beans
2 tablespoons extra-virgin olive oil
1/2 small onion chopped
1 small carrot chopped
2 garlic cloves minced
1/2 cup diced cooked ham
1 bay leaf
1 1/2 cups low sodium chicken stock
4 oz steamed Broccoli Rabe
1/4 cup grated Parmesan or similar cheese
1 tbsp chopped fresh parsley

Instructions

In a large bowl, dissolve 1 tablespoon of salt in the water. Add the beans and soak at room temperature for 8 to 24 hours. Drain and rinse.
Select Sauté and adjust to Normal or Medium heat. Add the olive oil to the inner pot and heat until shimmering. Add the onion and carrot and sprinkle with 1/4 teaspoon of salt. Cook, stirring often, until the onion pieces separate and soften. Add the garlic and cook for about 1 minute, or until fragrant. Add the drained beans, remaining 1/4 teaspoon of salt, ham, bay leaf, and stock.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 12 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Unlock the lid. Stir in the broccoli rabe and bring to a simmer to heat it through and thicken the sauce slightly. Taste the beans and adjust the seasoning. Ladle into bowls and sprinkle with the cheese and parsley.

Recipe Notes

Easier Together:
If one of you sautés the onion and carrots while the other chops the ham and grates the cheese, you’ll save some time.

The Ultimate Instant Pot CB for Two by Janet Zimmerman

Biography: Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR's "Kitchen Window" and for several years ran About.com's Cooking for Two website. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta. Book information: Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal. From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company. The Instant Pot Cookbook for Two includes: • A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down. • 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra. • Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep. Catch up on your day, re-connect or just wind down with a good meal. It's more than just sitting down to eat, it's a chance to really be together.