Name: Brothy Beans and Greens (Stove Top)
Prep time: 5 min
Cook time: PT-476154H56M36S
Total time: 42 min
Ingredients: 2 cups white beans (cannellini, great northern, or baby lima beans)- soaked overnight and rinsed); 6 cups good quality broth (homemade bone broth, veggie broth, or Kettle and Fire); 1 large shallot, peeled and cut in half; 3-6 whole cloves of garlic, peeled; 2 bay leaves; sprigs of fresh thyme tied together; sprig of fresh rosemary; OPTIONAL ADD-INS: parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric root; one bunch of kale, destemmed and roughly chopped (or chard, collards, spinach); fresh lemon juice; fresh chopped herbs (parsley, cilantro, basil, fennel, dill, etc); salt to taste

Ingredients

Scale

2 cups white beans (cannellini, great northern, or baby lima beans)- soaked overnight and rinsed)
6 cups good quality broth (homemade bone broth, veggie broth, or Kettle and Fire)
1 large shallot, peeled and cut in half
3–6 whole cloves of garlic, peeled
2 bay leaves
sprigs of fresh thyme tied together
sprig of fresh rosemary
OPTIONAL ADD-INS: parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric root
one bunch of kale, destemmed and roughly chopped (or chard, collards, spinach)
fresh lemon juice
fresh chopped herbs (parsley, cilantro, basil, fennel, dill, etc)
salt to taste

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Instructions

Place soaked and rinsed beans and broth into the Instant Pot. Add shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves. (add optional add-ins, if desired)
Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 15-20 minutes then slow release for at least 15 minutes.
Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
Add in chopped greens, turn onto SAUTE mode for a few minutes and allow greens to wilt. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
Serve and enjoy! Garnish with extra fresh herbs and lemon slices, if desired.

Notes

I always soak my beans before cooking to improve digestibility and nutrient absorption. I recommend an overnight soak of 12 hours.

Cook times can vary depending on age, dryness, type of bean, and personal preference. I prefer my beans pretty soft so I cook them for 18 minutes in the Instant Pot. Fifteen minutes will give you a firmer bean while twenty minutes will give you a very soft bean.