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This Instant Pot Tuscan White Beans are too easy and require minimal kitchen skills! Full of flavor, and made in one pot, this recipe is perfect for a busy weeknight and leaves you with delicious leftovers!
Another bean recipe for you guys! We all know by now how I feel about beans! And what’s better is the bacon element – because it’s true that beans and bacon are the very best of friends! And if you don’t believe me, I double dog dare you to make this recipe!
There’s so many excellent flavors going on over here from fresh herbs to of course sautéed garlic and onion – which happens to be the cornerstone of a lot of my recipes. Beans are fantastic; the taste, and how versatile they are to cook with. I love that I can continue to use them in so many recipes, and in so many different ways!
What Other Kind of Beans Can I Use?
You absolutely do not have to use kidney beans. There is something crazy like 40,000 different kinds of beans that exist in the world! I would suggest you find a couple different options that may suit your liking!
There are many different options in your local supermarket, here are a few more common types:
- Black
- Soy
- Navy
- Pinto
- You could even use Lentils and Chickpeas
Ingredients
- Beans – Today I am using canned white kidney beans.
- Bacon – I used 4 thick slices, chopped. For all my bacon lover, please feel free to use more!
- Garlic – Fresh is best! I’m using 4 cloves, minced. Golden rule when using jarred; 1 1/2 teaspoons is equal to 1 fresh clove!
- Onion – 1 large white onion, chopped.
- Olive oil – For sautéing purposes.
- Water – Tap or filtered is fine.
- Bay leaf – 1 bay leaf will do the trick.
- Salt and pepper – For seasoning and to taste.
- Rosemary – Dried.
- Parsley – I always have fresh parsley on hand!
Can I Use Dried Beans?
Dried beans will work great for this recipe. Please keep in mind that some beans can actually be toxic when eaten dried – so I recommend doing your own research before hand! Soaking the dried beans overnight in water, is the best way to prep them for cooking use the next day!
How to Make Tuscan White Beans In The Instant Pot
- Saute: Set the instant pot to the “Saute” function and add the olive oil to heat. Next, add in the onion and let it cook for about 4 minutes until it softens and becomes translucent. Add in the garlic, and bacon, and saute for another 3 minutes. Then turn off the instant pot – press cancel – and drain any extra grease if necessary.
- Cook beans: Add in the kidney beans, water, bay leaf, salt and pepper, and dried rosemary. Cover and lock the lid, and select “manual” or “pressure cook”, on high pressure for 7 minutes. Once complete release pressure by using the quick release.
- Finish: Drain excess liquid, if too much – reserving 1 cup. Remove the bay leaf, and once discarded, add the 1 cup of liquid back to the instant pot.
- Serve: Garnish the beans with fresh parsley and serve at desired temperature.
How To Serve
If you’re anything like me and enjoy beans this much, you can go ahead and eat this as a meal of it’s own. No judgement at all! If you’d rather serve it as a side dish, here are some suggestions as to what to serve it with:
- The Best BBQ Baby Back Ribs
- Balsamic Pork Loin
- Instant Pot Corned Beef
- Steak Fajitas
- Mexican Stuffed Peppers
Leftovers
If you store these beans in an airtight sealed container they are going to last in the fridge for about 3 – 4 days. If you’d rather freeze them, that works too! In an airtight container or wrapped really well, they will last in the freezer for 4 – 6 months.
Looking for More Delicious Sides? Try These:
- Potatoes Au Gratin
- Avocado Tomato Salad
- Mashed Potatoes
- Instant Pot Mac and Cheese
- Roasted Green Beans
- Cowboy Caviar
- The Ultimate Parmesan Roasted Broccoli
- Soft Buttermilk Dinner Rolls
Instant Pot Tuscan White Beans
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 slices bacon chopped
- 16 ounce white kidney beans or Great Northern Beans (canned), rinsed and drained
- 6 cups water
- 1 bay leaf
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 teaspoon dried rosemary
- 2 tablespoon fresh parsley chopped
Instructions
- Saute: Set the instant pot to the "Saute" function and add the olive oil to heat. Next, add in the onion and let it cook for about 4 minutes until it softens and becomes translucent. Add in the garlic, and bacon, and saute for another 3 minutes. Then turn off the instant pot – press cancel – and drain any extra grease if necessary.
- Cook beans: Add in the kidney beans, water, bay leaf, salt and pepper, and dried rosemary. Cover and lock the lid, and select "manual" or "pressure cook", on high pressure for 7 minutes. Once complete release pressure by using the quick release.
- Finish: Drain excess liquid, if too much – reserving 1 cup. Remove the bay leaf, and once discarded, add the 1 cup of liquid back to the instant pot.
- Serve: Garnish the beans with fresh parsley and serve at desired temperature.
Tips & Notes:
- If you store these beans in an airtight sealed container they are going to last in the fridge for about 3 – 4 days. If you’d rather freeze them, that works too! In an airtight container or wrapped really well, they will last in the freezer for 4 – 6 months.
