Tomatoey Braised Beans
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 large shallot quartered and thinly sliced
- 2 cups tomatoes with juice diced
- 1 cup dry cannellini beans soaked for 8 hrs or overnight, rinsed and drained
- 1 cup carrots diced
- 1 cup celery diced
- 1 tbsp chopped fresh parsley or 1 tsp dried
- 1 tsp chopped fresh thyme or ½ tsp dried
- 1 tsp chopped fresh oregano or ½ tsp dried
- ½ tsp smoked paprika
- ½ tsp paprika
- ½ tsp pepper
- 1 bay leaf
- 1 cup cold water
- 1 tbsp all purpose flour
- 1 vegetable bouillon cube or enough for 1 cup of broth
- ½ tsp salt
- 1 cup grated gruyere cheese
Instructions
- Heat the oil in the removable cooking pot. Once hot, add shallot and garlic and sauté stirring often for 1-2 minutes until starting to soften, but do not brown.
- Crush tomatoes lightly with your hands and add to the pot.
- Stir in beans, carrots, celery, herbs, paprikas, pepper and bay leaf.
- Whisk together water and flour until dissolved and stir into pot.
- Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Set the time to 35 minutes at HIGH pressure and start.
- When the cooking time is complete, release the pressure using the natural release method.
- Add bouillon cube and stir to dissolve. Remove bay leaf and season with salt to taste.
- Scoop beans into individual oven-proof cocotte dishes or large ramekins and divide gruyere cheese evenly over the tops. Broil for 3-4 minutes until cheese is bubbly. Serve immediately with crusty bread.
- For a vegan option, omit the cheese or top with a vegan cheese option.
Nutrition
Calories: 413kcalCarbohydrates: 47gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 36mgSodium: 783mgPotassium: 1478mgFiber: 12gSugar: 9gVitamin A: 6381IUVitamin C: 17mgCalcium: 528mgIron: 8mg
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