These Italian inspired white beans make the perfect Fall meal and the leftover white beans are a great protein source that add flavor and texture to salads, soups and roasted vegetables. I have always made these white beans the old fashioned way, in a big pot on the stove top. Last week I decided that I should probably jump on the modern culinary band wagon and see what all the Instant Pot hype is about.
As a food blogger I feel it my duty to stay updated on techie kitchen gadgets and small appliances. So I did my research and decided on the Instant Pot Duo Evo Plus. (Leave a comment if you what to know anything about this model and why I chose it.) I honestly didn’t think I would end up using the Instant Pot much and I certainly didn’t want to make room for a permanent place on my countertop for it. However, since purchasing it I have used it every day, for nearly every meal (including this white bean recipe). Move over toaster. I found a permanent spot on my counter for the Instant Pot!
Making a pot of beans reminds me of the large pantry we had when I was a kid. Much of our pantry was filled with dry goods and home canned veggies. There’s a larger story here. I’ll start with just a bit of it… When I was 8 years old my family moved from a suburb of LA to a rural, 2 acre lot in the Northern California redwood forest. My parents did the 1970’s back to nature thing big time! They did their best to have us eat completely off our land. 90% of what we ate we grew and raised on the small farm.
Trying to use every last scrap of food, my Mom did a ton of experimenting in the kitchen. I think I learned to cook partially by watching and helping her cook and partially out of necessity. When a cow’s tongue greeted me as I opened the refrigerator I made quick work of whipping up an alternative (though my Dad still made me eat the dredded tongue, you know, nothing wasted).
Ok back to beans…
Should I Presoak beans when using an Instant Pot?
Yes soak the beans! You don’t HAVE to soak when using an Instant Pot pressure cooker. However, if you soak your beans overnight (takes about 2 minutes to do this before you go to bed) you will cut your pressure cooking time down by way more than half. Your beans will only take 8 minutes to pressure cook. If you don’t soak, the beans will take 40 minutes to pressure cook. There are two more reasons to soak first… The beans will be evenly cooked if you soak them first and may not be if you don’t. The last, and in my opinion the most important reason, is that soaking beans helps remove the oligosaccharides, which are a type of fiber found in beans that most people have trouble digesting (i.e., they will give you gas). De-gas your beans by rinsing them twice prior to cooking: Once before soaking and once after soaking.
Instantpot.com has a handy bean cooking chart, with the cooking time for all types of beans. It also lists the cooking time for both soaked and unsoaked beans.
Follow the recipe below for Instant Pot and stove top instructions. your beans in the Instant Pot. These white beans are delicious eaten as is or used in other recipes. You will have ample delicious broth. Try dipping buttered toast (vegan and gluten free of course) in a bowl of the savory broth and beans. Or you can reserve the broth to use as a flavorful liquid for cooking grains or use as a soup start. (Here is a link to my White Bean and Kale Soup recipe.) No matter what you do with them, these white beans are amazing on their own or added to other recipes.
I hope you enjoy this White Bean, Instant Pot or Stovetop recipe, as much as I do. If you make it please rate and comment as it helps the success of the blog. Thank you!