2 servings30-60 minAmerican

White Bean Stew with Broccoli Rabe

By Janet Zimmerman

2 servings

30-60 min

Medium

Recipe Details

Course: Main Dishes

Difficulty: Medium

Prep Time: 10 min

Cook Time: 27 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Low Carb, Low Fat, Low Sodium

Yield: 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

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.

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

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.

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About the chef

Janet Zimmerman

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. 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.

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