Danie główne
Instant Pot Tomato & Parmesan Navy Beans
1 godz. 5 minPorcje: 6Nutri-Score A€
A
1 godz. 5 min
1 godz. 5 minInstant Pot Tomato & Parmesan Navy Beans
czego potrzebujesz
Składniki
olive oilSpiżarnia30 ml
yellow onion (diced)Warzywa i owoce0,5 kawałki- celery (diced)Warzywa i owoce2 kawałki
garlic (minced)Warzywa i owoce3 kawałki
dried thymePrzyprawy1 g
dried rosemaryPrzyprawy1 g- crushed red pepper flakesPrzyprawy1 g
tomato pasteSpiżarnia33 g
dried navy beans (rinsed and picked through)Spiżarnia454 g- crushed tomatoes (canned)Spiżarnia794 g
- chicken stockSpiżarnia1,2 litry
Parmesan rind (about 3 inches)Nabiał1 kawałek- kosher saltPrzyprawy6 g
black pepper (freshly ground)Przyprawy1 g
Parmesan (grated, for serving)Nabiał30 g- fresh parsley (chopped, for serving)Warzywa i owoce10 g
na porcję
Wartości odżywcze
389kcal
- Węglowodany
- 55 g
- Białko
- 22 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Szybkowar
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Bloom the aromatics
- Add the garlic, thyme, rosemary and red pepper flakes.
- Sauté for 30–60 seconds, until fragrant.
- Krok 3
Cook the tomato paste
- Stir in the tomato paste and cook for about 30 seconds, until it deepens to a brick red color.
- Krok 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.
- Krok 5
Pressure cook
- Put the lid on and set the valve to Sealed.
- Pressure cook on high pressure for 35 minutes.
- Krok 6
Release the pressure
- Let the pressure release naturally for 15 minutes.
- Turn the valve to Venting to quick-release the remaining pressure.
- Krok 7
Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley.
- Serve with a thick slice of bread.