Instant Pot Tuscan Bean Bowl
Hella comforting way to enjoy kale and tomatoes fresh from the garden.
INGREDIENTS
- 8 ounces dried great northern beans, sorted and rinsed
- 1 quart water to soak beans
- 1/2 tablespoon bacon fat
- 1 large onion, chopped
- 2 large carrots sliced
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- Pinch red pepper flakes
- 3 cups homemade chicken broth or water
- 1 tomato seeded and diced (or 3/4 cups canned diced tomatoes)
- 1/2 teaspoon baking soda
- 1/2 tsp dried rosemary
- 1 sprig fresh thyme or 1 teaspoon dried
- 1 sprig fresh oregano or 1/2 teaspoon dried
- 2 ounces chopped kale, stems removed
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt, or to taste
- 1/8 cup grated romano or parmesan cheese, divided
DIRECTIONS
Sort the beans, rinse and cover with 1 quart water. Let the beans soak for at least 8 hours, or overnight. Drain and rinse the beans. Do not skip this step just because you can with a pressure cooker. It is here for your health!!!
In the Instant Pot set to high, sauté the onion, celery, carrots, and garlic in the bacon fat until the onions are softened, about 5 minutes.
Add the drained beans to the pressure cooker and stir them to mix with the aromatics. Add broth, kale, tomatoes, baking soda and red pepper. Stir, then cook at high pressure for 16 minutes in the Instant Pot, then allow for natural pressure release for at least 20 minutes (the longer the better).
Stir in black pepper, salt, and vinegar, then taste. Add more salt to taste if desired. I use about 1 1/2 teaspoons total.
Serve, sprinkling each bowl of soup with some of the grated cheese.
