White Bean Puree Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

White Bean Puree Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

  • 2 cups dried white emergo, haricot lingot, Royal Corona, Great Northern, or other large white bean, soaked and drained
  • ½ onion, diced, or 1 fat leek (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced
  • 2 cloves garlic, cut in half
  • 2 (14-ounce) cans chicken or vegetable broth
  • 3 tablespoons olive oil
  • sea salt and freshly ground black or white pepper

Method

  1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
  2. Add the onion, garlic, broth, and 1 tablespoon of the oil
  3. If needed, add water so the liquid comes even with the surface of the beans
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 10 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Natural Release method; let stand for 15 minutes
  10. Remove the lid away from you to avoid the steam
  11. The beans should be very tender, but not mushy
  12. Drain in a colander, reserving ¼ cup of the cooking liquid
  13. In a food processor or with a handheld immersion blender, pulse to mash the beans, drizzling in some of the reserved cooking liquid and the remaining 2 tablespoons oil to adjust the consistency
  14. You want the puree to be smooth but still firm enough that you can mound it a bit on the plate
  15. If you prefer, you can mash only half of the beans, leaving the rest whole
  16. Taste for salt and pepper
  17. Place in a serving bowl and cover with plastic wrap to keep warm
  18. Keeps in an airtight container 4 days in the refrigerator or up to 4 months in the freezer

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