Plato principal
Instant Pot Tomato & Parmesan Navy Beans
1 h 5 minPara 6Nutri-Score A€
A
1 h 5 min
1 h 5 minInstant Pot Tomato & Parmesan Navy Beans
lo que necesita
Ingredientes
olive oilDespensa30 ml
yellow onion (diced)Frutas y verduras0,5 piezas- celery (diced)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras3 piezas
dried thymeEspecias1 g
dried rosemaryEspecias1 g- crushed red pepper flakesEspecias1 g
tomato pasteDespensa33 g
dried navy beans (rinsed and picked through)Despensa454 g- crushed tomatoes (canned)Despensa794 g
- chicken stockDespensa1,2 litros
Parmesan rind (about 3 inches)Lácteos1 pieza- kosher saltEspecias6 g
black pepper (freshly ground)Especias1 g
Parmesan (grated, for serving)Lácteos30 g- fresh parsley (chopped, for serving)Frutas y verduras10 g
por ración
Nutrición
389kcal
- Carbohidratos
- 55 g
- Proteínas
- 22 g
- Grasas
- 9 g
lo que usará
Utensilios
Olla a presión
paso a paso
Preparación
- Paso 1
Sauté the vegetables
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Add the onion and celery and sauté for 3–5 minutes, until the onion is soft and translucent.
- Paso 2
Bloom the aromatics
- Add the garlic, thyme, rosemary and red pepper flakes.
- Sauté for 30–60 seconds, until fragrant.
- Paso 3
Cook the tomato paste
- Stir in the tomato paste and cook for about 30 seconds, until it deepens to a brick red color.
- Paso 4
Add beans and liquid
- Add the dried beans, crushed tomatoes, chicken stock and Parmesan rind.
- Season with generous pinches of salt and pepper and stir.
- Paso 5
Pressure cook
- Put the lid on and set the valve to Sealed.
- Pressure cook on high pressure for 35 minutes.
- Paso 6
Release the pressure
- Let the pressure release naturally for 15 minutes.
- Turn the valve to Venting to quick-release the remaining pressure.
- Paso 7
Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley.
- Serve with a thick slice of bread.