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!
Instant Pot White Beans
This will make 5 cups cooked beans (or use canned, you will need about 3-4 cans)
Lemony Kale “Pesto”
Optional Garnishes- shaved parmesan, soft boiled eggs, avocado, toasted bread crumbs, dollops of goat cheese, roasted veggies like butternut, or a simple drizzle of olive oil.
Serve with – rustic bread and simple arugula salad.
If cooking beans from scratch in an Instant Pot, place all ingredients in the pot, and set to pressure cooker setting -high- for 27 minutes for Navy Beans, 30 minutes for White beans. Don’t skip the oil, it will prevent it from foaming. Naturally release. You can also cook beans in a pot on the stove ( covered) for 50-55 minutes, or until tender, or used canned beans.
If using canned beans, heat them up on the stove with 1 cup of water.
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.
When the beans are done, strain, reserving the hot liquid. Place beans in a baking dish or serving dish. Stir in the kale pesto, gently incorporating. Add some hot bean water to loosen it to a slightly soupy consistancy. You do not want this dry. Taste for salt( I added another 1/4 teaspoon) and more lemon if needed. Right before serving, drizzle with olive oil and any additional garnishes you like.
To make a toasted bread crumb topping, gently toast fresh torn bread crumbs in a skillet with a little olive oil, and season with salt, until golden. For extra garlic flavor, add a smashed garlic clove to the olive in the skillet while its heating, to infused the oil before adding the bread crumbs.
For extra richness, top with a poached egg, sliced avocado, shaved parmesan, or a dollop of goat cheese.
Feel free to sub canned beans- white beans, navy, cannelini beans…( drained, rinsed) and heat up on the stove top with 1 cup or more of water.
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. 🙂