Spicy Garlic White Beans

Name: Spicy Garlic White Beans
Prep time: Prep Time: 10 minutes
Cook time: Cook Time: Pressure Cook, 30 minutes + 15 minutes release; Stove Top Soak + Cook, 3 hours
Yield: Serves: 4 1/2 cups broth and 6 cups beans
Ingredients: 1 lb. dry navy, Great Northern or white beans; 2 cartons (32 oz. each) Kitchen Basics® Original Chicken or Unsalted Vegetable Stock; 5 large cloves garlic, smashed and peeled; 1 Tbsp. olive oil; 2 tsp. kosher salt; 1 tsp. red pepper flakes; 1 Tbsp. red wine vinegar

Prep Time:
10 minutes
Cook Time:
Pressure Cook, 30 minutes + 15 minutes release; Stove Top Soak + Cook, 3 hours
Serves:
4 1/2 cups broth and 6 cups beans

Ingredients

1 lb. dry navy, Great Northern or white beans
2 cartons (32 oz. each) Kitchen Basics^® Original Chicken or Unsalted Vegetable Stock
5 large cloves garlic, smashed and peeled
1 Tbsp. olive oil
2 tsp. kosher salt
1 tsp. red pepper flakes
1 Tbsp. red wine vinegar

Prep Time:
10 minutes
Cook Time:
Pressure Cook, 30 minutes + 15 minutes release; Stove Top Soak + Cook, 3 hours
Serves:
4 1/2 cups broth and 6 cups beans

Print Recipe

Stock makes beans taste rich and savory. Prepared with an electric pressure cooker or on the stove top, this recipe makes enough to enjoy beans lots of ways all week.

Prep & Cook Instructions

Electric Pressure Cooker Directions

Sort the beans in a colander, removing any stones, wrinkled or broken beans; rinse under cold water.
Combine beans, stock, garlic, olive oil, salt and red pepper flakes in the pot of a 6-qt. electric pressure cooker; stir. Close and lock the lid. Turn the steam release handle to Sealing. Select Pressure Cook and Pressure Level at High, then adjust the [+] or [-] buttons to set for 30 minutes.
When the time is up, press Cancel and wait 15 minutes before releasing the steam by using a wooden spoon to carefully turn the steam release handle to Venting. When pressure valve drops, carefully remove lid. Stir in 1 Tbsp. vinegar. Taste and add more vinegar, if desired.

Stove Top Directions

Sort the beans in a colander, removing any stones, wrinkled or broken beans; rinse under cold water.
Add beans to a 5 qt. Dutch oven; add enough water to cover by 2 inches. Bring to a boil. Boil 2 minutes, remove from heat and cover. Let stand 1 hour.
Drain and rinse beans and return to pot. Add stock, garlic, olive oil and red pepper flakes. Bring just to a boil. Cover pan, reduce heat to low and simmer 1 hour. Add salt; stir. Simmer 30 minutes and check for doneness. If not tender, cover and return to a simmer up to another 45 minutes, checking bean doneness every 15 minutes. (Beans should be tender but not mushy). Stir in 1 Tbsp. vinegar. Taste and add more vinegar, if desired.

Tips:

To store remaining beans and broth, let cool and transfer to a covered container and refrigerate up to 3 or 4 days. To freeze, cool and portion beans and broth into single servings in zip top bags up to 2 months.
Adding the oil when cooking beans in a pressure cooker is important to minimize the starchy foam from clogging the steam vent.
Drained beans are versatile to add to soups, bowls, pastas, burritos, salads, dips, nachos, veggie burger recipes.
Cook Time Guide:
- Pressure Cooker
  - Time to Come to Pressure: About 19 minutes
  - Pressure Cook Time: 30 minutes
  - Steam Release Time: 15 minutes
- Stove Top
  - Cook + Soak Time: 1 hour
  - Drained Cook + Simmer Time: 1.5 - 2.5 hours