White Bean Stew with Broccoli Rabe

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.

Cuisine

Modern

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Low Carb, Low Fat, Low Sodium

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

10 min

Cook Time

27 min

Servings

2 servings

Ingredients

1 qt Water
1 tbsp kosher salt
1/4 pound cannellini beans
2 tablespoons extra-virgin olive oil
1/2 small onion
1 small carrot
2 garlic cloves
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.

Notes