Cassoulet Vert – a modernized White Bean Stew enlivened with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! ( Dry White bean soaking time 8 hours- or used canned beans on the stove.)
Instant Pot White Beans
This will make 5 cups cooked beans (or use canned, you will need about 3 cans)
Lemony Kale “Pesto”
Garlicky Bread Crumbs or Croutons
Serve with – rustic bread and simple arugula salad.
If using dry white beans, soak 8-24 hours in salted water. Drain. ( see note for unsoaked beans, or canned beans)
Set instant Pot to Saute Function and heat oil. Add onions and saute 4-5 mintues, stirring. Add garlic, saute for 2 mintues.
Add stock or broth, salt, pepper, bay leaves, herbs, give a stir and set instant Pot to High Pressure for 25 mintues. Naturally release.
Make the Lemony Kale Pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.
Make the garlicy bread crumbs:Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring. Set aside.
When the beans are done, ladle out any excess broth, reserving it.
Stir in the kale pesto, gently incorporating. Add back some hot bean water back into the pot to loosen if needed, to make it a stewy consistancy. You dont want this too soupy, or too dry. Inbetween. 🙂 Let this sit at warm setting 5-10 minutes to allow flavors to meld a bit.
Taste for salt and lemon. I typically add both. If it’s bland it needs both. You want this lemony and slightly salty! Leave on this on warm setting, and it will get better and better as flavors meld.
NO PRESOAK? You can cook the beans without presoaking if in a pinch. Follow the same directions, increasing the water by 2 cups. (Add 2 cups more water, so 3 cups total) Let naturally release, strain beans, reserving liquid. Continue following the recipe.
CANNED BEANS: Make this on the stovetop with canned beans. Heat oil, Saute onion and garlic until fragrant and golden. Add drained beans (2 cans), 1 cup broth or stock, and reduce salt to 1 teaspoon, add pepper, bay leaves, herbs de Provence and bring to a gentle simmer for 15 minutes, adding more stock or water if needed to keep that stew-like consistency. Stir the kale pesto into the beans, simmer 5-10 more minutes adjust salt and lemon.
If especially pressed for time, I noticed Trader Joes carries vegan kale pesto. I have not tried this personally, but I imagine you could use this too, perhaps doctoring the beans with a little lemon and salt. It won’t have this gorgeous vibrant color though…
This simple base recipe can be repurposed into other dishes during the week. Pan-sear a piece of fish or chicken and serve it over top, or let the beans be the base of your next buddha bowl. Have some for breakfast with an egg and toast. Turn it into bruschetta. Toss the cold beans into a salad. You get the idea. 🙂
Keywords: white bean stew with kale , cassoulet, white bean cassoulet, instant pot cassoulet, green cassoulet, cassoulet vert