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Elevate your slow-cooking game with this hearty vegetarian classic. These tender cannellini beans are infused with earthy rosemary and tangy Ranch flavor, all simmered into a creamy, comforting one-pot dish the whole family will love.
olive oil
2 tbsp
medium yellow onion, diced
1
garlic
3 whole cloves
dried cannellini beans, soaked overnight (see step 3 if unsoaked)
1 lb
vegetable broth
3 ½ cups
fresh rosemary
2 sprigs
1 (1 oz.) packet
Juice of 1–2 lemons
½ cup
Kosher salt, to taste
Select the sauté setting on your pressure cooker and add the olive oil. Sauté the onion and garlic until softened and fragrant, about five minutes.
Add the beans, broth, rosemary sprigs and seasoning packet into the pressure cooker. Stir well, cancel the sauté setting and lock the lid in place.
Pressure cook on high for 10 minutes. If you did not soak the beans, pressure cook on high for 35 minutes.
When the beans are done, turn off the machine and naturally release the pressure, which will take about 20 minutes. Remove the rosemary stems and stir in lemon juice and Hidden Valley® Original Ranch® Topping & Dressing. Season to taste with salt and serve warm.
Ingredient Tips:
Beans: If you’re using dry beans, it’s a good idea to soak them overnight to reduce cooking time. If you're using canned beans, simply rinse them thoroughly before cooking to remove excess sodium. For convenience, canned beans work just as well. Use two 15-ounce cans of white beans, drain and rinse them before adding them to the pressure cooker.
