Garlicky beans with broccoli rabe from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 111) by Melissa Clark

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Notes about this recipe

  • chawkins on April 11, 2022

    Not very garlicky for me. I cooked the beans for 30 minutes and it still had a bite to it, so I gave it another 5 minutes and that did the trick.

  • bernalgirl on November 16, 2020

    Now that I'm home, I prefer to let my beans cook in a low oven to allow some evaporation, so that's what I did with a pound of Rancho Gordo yellow eyes, adding rosemary to my usual seasonings. I also used broccoli because I had so much, and served with dijon chicken sausages from my local grocer. This dinner had something for everyone and we devoured it.

  • mcvl on March 28, 2020

    No broccoli rabe available, so used flat-leaf escarole instead, very good, would do it that way again. Like most of Melissa's recipes, this tastes under-salted to me. This is my first time with the Instant Pot, quite successful.

  • rionafaith on October 08, 2018

    Tasty and light vegetarian meal. I substituted a pinch of dried rosemary instead of fresh and celery instead of carrot. Cooked the beans slightly ahead of time and then used the bean cooking liquid instead of water for the sauté, as it was full of flavor. Did not need to cook the broccoli rabe as long as instructed, and I would probably use less liquid in the sauté next time too so as to encourage a bit more browning. But I'll make again! Note that this is NOT a one-pot meal, as only the beans are cooked in the pressure cooker and the broccoli is sautéed separately on the stovetop.

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