Plat
Instant Pot Tomato & Parmesan Navy Beans
1 h 5Pour 6Nutri-Score A€
A
1 h 5
1 h 5Instant Pot Tomato & Parmesan Navy Beans
ce qu’il vous faut
Ingrédients
olive oilÉpicerie30 ml
yellow onion (diced)Fruits et légumes0,5 morceaux- celery (diced)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes3 morceaux
dried thymeÉpices1 g
dried rosemaryÉpices1 g- crushed red pepper flakesÉpices1 g
tomato pasteÉpicerie33 g
dried navy beans (rinsed and picked through)Épicerie454 g- crushed tomatoes (canned)Épicerie794 g
- chicken stockÉpicerie1,2 litres
Parmesan rind (about 3 inches)Produits laitiers1 morceau- kosher saltÉpices6 g
black pepper (freshly ground)Épices1 g
Parmesan (grated, for serving)Produits laitiers30 g- fresh parsley (chopped, for serving)Fruits et légumes10 g
par portion
Nutrition
389kcal
- Glucides
- 55 g
- Protéines
- 22 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Autocuiseur
pas à pas
Préparation
- Étape 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.
- Étape 2
Bloom the aromatics
- Add the garlic, thyme, rosemary and red pepper flakes.
- Sauté for 30–60 seconds, until fragrant.
- Étape 3
Cook the tomato paste
- Stir in the tomato paste and cook for about 30 seconds, until it deepens to a brick red color.
- Étape 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.
- Étape 5
Pressure cook
- Put the lid on and set the valve to Sealed.
- Pressure cook on high pressure for 35 minutes.
- Étape 6
Release the pressure
- Let the pressure release naturally for 15 minutes.
- Turn the valve to Venting to quick-release the remaining pressure.
- Étape 7
Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley.
- Serve with a thick slice of bread.