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Pressure Cooker Rosemary Garlic Bean Medley

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Servings 10

Ingredients
  

  • 1 C dry kidney beans rinsed and cleared of any debris
  • 1 1/2 C water
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 C bread cubes diced small
  • 2 tsp fresh rosemary finely chopped
  • 1 tsp kosher salt
  • 2 lbs fresh green beans trimmed and halved
  • 1 tsp kosher salt
  • 2 tbsp red onion finely chopped
  • 3 - 4 garlic cloves sliced thinly
  • 1 1/2 C chicken stock

Instructions
 

  • Place the kidney beans into the pressure cooker pot.
  • Pour the water in and place the lid on.
  • Close to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the timer to 40 minutes.
  • Once the unit has finished cooking and the timer has counted to zero, allow the steam to release naturally.
  • Remove the beans, strain and rinse.
  • Set aside.
  • Rinse the pressure cooker pot and return to unit.
  • (be sure to dry the bottom of the pot well)
  • Preheat the pressure cooker on saute mode.
  • Add the olive oil and butter.
  • Once they are sizzling, add the bread cubes, rosemary and tsp of salt.
  • Stir and toast the bread until lightly browned.
  • Remove and set aside.
  • Add the green beans to the pot along with 1 tsp salt, pepper, onion, garlic and chicken stock.
  • Place the lid on the unit and lose to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the timer to 4 minutes.
  • Once the unit has finished cooking and the timer has counted to zero, carefully release the steam.
  • Remove the lid and stir in the kidney beans.
  • Ladle into serving dish and top with toasted bread cubes.

Notes

If preferred, you can use 1 15 oz can of pre-cooked kidney beans and skip the first step. Simply strain, rinse and add them to the pot after the green beans have finished cooking. Allow to warm through before serving.
Recipe by: Connie Murray @Happybellyfoodie.com