Now that I’ve experienced what quick work the Instant Pot can make of cooking beans, I’ve been much more willing to experiment with bean dishes. I ate a white bean and sausage soup years ago that I still remember and think about from time to time, and now finally got around to re-creating. It was worth the wait.
Guessipe
- 1 lb Italian sausage, removed from casing
- 1 onion, chopped
- 5 cloves garlic, minced
- 8 cups chicken broth
- 2 cups white beans, soaked overnight
- 2 carrots, peeled and chopped
- 1 bay leaf
- 1 TBSP 24 Herbs and Spices (or similar spice mixture)
- 1 bunch kale, leaves and stems separated and chopped
- 1 can diced tomatoes
With Instant Pot in Sauté mode, cook the sausage until it begins to release its oils. Add the onion and garlic, and saute until the sausage is browned. Pour in a little of the chicken broth and deglaze the pot.
Stir in the beans, carrots, bay leaf, and spices.
Add the kale stems and the remainder of the chicken broth.
Close and seal the Instant Pot lid and cook at high pressure for 52 minutes. Quick release the pressure. Stir in the kale leaves and diced tomatoes. Salt and pepper to taste.
