Flavorful Tuscan White Beans in a Pressure Cooker

Do you need an easy, flavor packed side dish? Tuscan White Beans are infused with the flavors of garlic, fresh herbs, and spices, then topped off by a drizzle of the high-quality extra virgin olive oil.

This classic Italian side dish pairs well with any number of entrees, including chicken, beef, pork, and seafood. Luckily it can be made quickly and easily in the pressure cooker. Or take a little longer and cook them up low and slow on the stove.

The directions below include two different preparation methods: on the stovetop in a stock pot or Dutch oven, or using a pressure cooker (stove top or electric).

Don't we all need more recipes for those Instant Pots tucked away in cupboard?

Fresh or Dried Herbs in Tuscan White Beans

With more than a dozen large sage plants in my yard, I am always looking for recipes with sage. This one also uses fresh rosemary and thyme plus dried bay leaves, all of which I have growing in the yard.

One of the main characteristics of Tuscan cuisine is the use of fresh herbs. So, fresh sage, rosemary and thyme is recommended. Especially because you want to remove them all before serving.

If all you have is dried leaves make a bouquet garni. Don't be intimidated by the fancy cooking term. It just means put a few teaspoons of the herbs into a square of cheesecloth (or other fabric) then tie it with kitchen twine. I've used a twist tie to secure it in a pinch.

This lets you get the flavor from the herbs, while allowing you to easily remove them after cooking.

Or just add the leaves or even powdered leaves to the liquid and live with the beans not being pretty pure white.

Recipe

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Ingredients

 

• 3 cups dried white beans (preferably cannellini, rinsed and picked over)
• cold water (to cover)
• 2 tablespoon olive oil
• 6-8 cloves garlic (peeled and smashed)
• 2 bay leaves
• 10-12 large fresh sage leaves
• 2 large sprigs fresh thyme
• 2 large sprigs fresh rosemary
• 2 teaspoons salt
• 15-20 whole black peppercorns
• salt and black pepper (to taste)
• 2 tablespoons high-quality extra virgin olive oil

Instructions

 

• Cover rinsed beans with 2-3 inches of water. Cover and set aside for at least 8 hours or overnight.  Don't want to wait 8 hours? Read notes below for quick soaking methods.
  3 cups dried white beans, cold water
• Drain and rinse beans and transfer to a large stock pot or pressure cooker. Cover with 2-3 inches of cold water and add 2 tablespoons olive oil, garlic, bay leaves, fresh herbs, salt, and black peppercorns. 
  2 tablespoon olive oil, 6-8 cloves garlic, 2 bay leaves, 10-12 large fresh sage leaves, 2 large sprigs fresh thyme, 2 large sprigs fresh rosemary, 2 teaspoons salt, 15-20 whole black peppercorns
• stovetop: Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. 
  
  Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans sit in the pot with the cooking liquid for 15-20 minutes. Beans should be tender, but not mushy.
  
• pressure cooker: Cook on high pressure for 8 minutes and allow pressure to release naturally. 

  Beans should be tender, but not mushy. 
• Carefully drain beans, remove herbs and place into serving bowl. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!
  salt and black pepper, 2 tablespoons high-quality extra virgin olive oil

Notes

Quick soak method: Put beans in water in a large stock pot, bring to a rapid boil over high heat for one minute, then remove from heat. Cover and set aside for at least one hour before draining.

No Soak pressure cooking method: If using a pressure cooker you can skip the soaking and increase the pressure cooking time to 25 minutes on high with a natural pressure release.

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