This white bean recipe is one of my family’s favorites, and one that I have been making (and tweaking) over the years. I think that this current version, is my new favorite.
White beans are incredibly delicious with a nice creamy texture, and take on Mediterranean flavors beautifully. My mom used to make an incredible Casoulet when we were growing up, and these beans are a nod to her incredible rustic French dish (minus all of the meat and sausages). I think the best compliment of all is how much she enjoys this healthier, yet totally scrumptious rendition.
Great Northern Beans are soaked overnight, and cooked in the Instant Pot (or any pressure cooker) with tomatoes, fresh rosemary, dried sage, garlic, and smoked paprika. I’ve also started adding a cooked vegan sausage or two (I like the Brats from Beyond Meat), and several handfuls of fresh spinach or baby kale. It tastes like it has stewed for hours, but in reality it’s a quick weeknight meal.
WHAT YOU NEED
Dried Great Northern beans
Nutritional yeast flakes
Vegan chicken bouillon (Better Than Bouillon)
Canned organic tomatoes
MAKING THE BEANS
Easy peasy! Cook the soaked white beans in a pressure cooker, Instant Pot, or stock pot until the beans are tender. Stir in the rest of the ingredients, simmer 10 minutes, and serve!
OPTIONAL ADD-INS + TOPPINGS:
Beyond Sausage, fresh spinach or baby kale, truffle oil, truffle salt.
Enjoy, and please tag us if you make this! @rosemarysaltandthyme or #rosemarysaltandthyme #rosemarywhitebeans
Instant Pot White Beans with Garlic + Rosemary
This delish bean dish is full of the flavors of the Mediterranean. You can keep it simple, or add vegan sausage, spinach, and a drizzle of truffle oil. However you make it, it’s amazing!
- Yield: Serves 4 1x
- Category: Main Dish
- Cuisine: Mediterranean
2 cups dried Great Northern beans, soaked overnight and rinsed
4 cups hot water
1 bay leaf
1 long sprig fresh rosemary
1 15-oz can diced organic tomatoes, pureed
Rounded 1/2 tablespoon Better Than Bouillon Vegan Chicken Bouillon
2 tablespoons nutritional yeast flakes
2 teaspoon granulated onion
1 teaspoon dried sage
1 teaspoon smoked paprika
4 cloves garlic, minced or pressed
Salt and freshly ground pepper, to taste
1/3 cup fresh minced parsley
1 to 2 Beyond Meat vegan sausages, cooked and sliced
2 handfuls fresh spinach or baby kale
Drizzle truffle oil
Dried chili flakes
In an Instant Pot, pressure cooker, or stock pot, combine soaked beans, water, bay leaf, and rosemary. Cook at high pressure for 14 minutes. Remove pot from burner and let pressure come down naturally. If using a stockpot, simmer until the white beans are tender.
Remove lid and add in the tomatoes, bouillon, nutritional yeast flakes, granulated onion, dried sage, smoked paprika, and garlic. Place pot back and burner and simmer, uncovered, stirring occasionally, for 10 to 15 minutes, giving flavors a chance to meld. Adjust seasonings to taste, adding salt and pepper as necessary. Stir in the spinach, if using. Remove rosemary twig and bay leaf, stir in the minced parsley. If desired, drizzle each bowl with a little truffle oil (and or a pinch of truffle salt), and serve.
*If adding the sausage, stir the cooked sausage into the pot of cooked beans (at the same time as the tomatoes).
Gluten-Free + Vegan
Keywords: white beans, plant-based, vegan, gluten-free