Quick-Braised White Beans with Chard
This recipe uses Breville’s Fast Slow Pro, a versatile machine that is not only a pressure cooker, which makes quick work of cooking dried beans, but can also be used to sear, sauté, slow cook and more.
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 3 Tbs. olive oil
- 1 bunch Swiss chard, stems and leaves coarsely chopped
- 1 cup (7 oz./220 g) dried white beans
- 4 cups (32 fl. oz./1 l) chicken broth
- 1 Tbs. chopped fresh rosemary, plus more for garnish
- Kosher salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) panko (Japanese bread crumbs)
Using a Breville Fast Slow Pro, select the “sear” function and set the timer to 10 minutes. Add the onion, garlic and olive oil and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the chard and cook, stirring occasionally, until wilted about 2 minutes more. Add the beans, chicken broth, rosemary and a large pinch each of salt and pepper. Stir well.
Attach the lid, select the pressure cook function and set the timer to 20 minutes. After 20 minutes, release the pressure using the “auto quick” mode.
When the pressure has been released, transfer the bean mixture to a serving bowl. Sprinkle with the panko, garnish with more rosemary and serve immediately. Serves 6 to 8.
Williams-Sonoma Test Kitchen