Flavorful Tuscan White Beans in a Pressure Cooker

These 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 for a classic side dish that pairs well with any number of entrees, including many types of chicken, beef, pork, and seafood.

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

I have directions below for preparing either on the stovetop in a stock pot or Dutch oven or in a pressure cooker (stove top or electric). Don't we all need more recipes for those Instant Pots we got at Christmas? is it just me?

More of our favorite bean recipes:

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Tuscan White Beans with Fresh Sage

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Ingredients

 

• 3 c. dried white beans (preferably cannellini, rinsed and picked over)
• Cold water (to cover)
• 2 T. 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 t. sea salt
• 15-20 whole black peppercorns
• Sea salt and black pepper (to taste)
• 2 T. 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.
• 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. 
• 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!

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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