Hoofdgerecht
Instant Pot Tomato & Parmesan Navy Beans
1 u 5 minVoor 6Nutri-Score A€
A
1 u 5 min
1 u 5 minInstant Pot Tomato & Parmesan Navy Beans
wat je nodig hebt
Ingrediënten
olive oilVoorraadkast30 ml
yellow onion (diced)Groente en fruit0,5 stukken- celery (diced)Groente en fruit2 stukken
garlic (minced)Groente en fruit3 stukken
dried thymeKruiden en specerijen1 g
dried rosemaryKruiden en specerijen1 g- crushed red pepper flakesKruiden en specerijen1 g
tomato pasteVoorraadkast33 g
dried navy beans (rinsed and picked through)Voorraadkast454 g- crushed tomatoes (canned)Voorraadkast794 g
- chicken stockVoorraadkast1,2 liter
Parmesan rind (about 3 inches)Zuivel1 stuk- kosher saltKruiden en specerijen6 g
black pepper (freshly ground)Kruiden en specerijen1 g
Parmesan (grated, for serving)Zuivel30 g- fresh parsley (chopped, for serving)Groente en fruit10 g
per portie
Voedingswaarden
389kcal
- Koolhydraten
- 55 g
- Eiwitten
- 22 g
- Vetten
- 9 g
wat je gebruikt
Keukengerei
Snelkookpan
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bloom the aromatics
- Add the garlic, thyme, rosemary and red pepper flakes.
- Sauté for 30–60 seconds, until fragrant.
- Stap 3
Cook the tomato paste
- Stir in the tomato paste and cook for about 30 seconds, until it deepens to a brick red color.
- Stap 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.
- Stap 5
Pressure cook
- Put the lid on and set the valve to Sealed.
- Pressure cook on high pressure for 35 minutes.
- Stap 6
Release the pressure
- Let the pressure release naturally for 15 minutes.
- Turn the valve to Venting to quick-release the remaining pressure.
- Stap 7
Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley.
- Serve with a thick slice of bread.