White Bean Recipe – Olive Oil & Herb Pressure Cooker Stew

Last Updated on 4 months by Neha Deshmukh

White Bean Recipe – Olive Oil & Herb Pressure Cooker Stew

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, hearty meals that don’t take all day to make. This White Bean Stew is exactly that – a flavourful, warming hug in a bowl, and surprisingly quick thanks to the magic of the pressure cooker. I first stumbled upon a version of this while trying to use up some pantry staples, and it’s become a regular in my kitchen ever since. It’s simple, wholesome, and just…good.

Why You’ll Love This Recipe

This isn’t just another bean stew. It’s a celebration of simple ingredients working together beautifully. It’s packed with flavour from fresh herbs and good quality olive oil, and the pressure cooker makes the beans wonderfully tender in a fraction of the time compared to traditional methods. Plus, it’s incredibly versatile – easily adaptable to your tastes and what you have on hand. It’s a perfect weeknight meal, and honestly, it tastes even better the next day!

Ingredients

Here’s what you’ll need to whip up this delicious stew:

• ½ cup white beans
• 2 tbsp olive oil
• 1 onion
• ⅓ cup chopped celery
• 1 small carrot
• ½ bunch parsley
• ½ tsp oregano
• 3 cups water
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this stew.

• White Beans: I love using Cannellini beans for their creamy texture, but Great Northern beans or even Navy beans work beautifully too.
• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil really shines through in this recipe. It adds so much flavour.
• Fresh Herbs: Seriously, use fresh parsley and oregano if you can. The flavour difference is huge. If you absolutely must use dried, see the FAQ section for conversions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your white beans overnight in plenty of water. This helps them cook evenly and reduces cooking time. Drain them well before you start.
2. Heat the olive oil in your pressure cooker over medium heat. Add the minced onion and sauté until it’s softened and translucent – about 5 minutes.
3. Now, toss in the chopped celery and carrot. Cook for another 2 minutes, stirring occasionally, until they start to soften.
4. Time for the flavour boost! Add the chopped parsley and oregano to the pot. Give it a good stir, then add the soaked and drained white beans, water, salt, and pepper.
5. Seal the pressure cooker and cook on high pressure for 3 whistles. Once it reaches pressure, reduce the heat to medium-low and let the pressure release naturally. This usually takes about 15-20 minutes.
6. Carefully open the pressure cooker (remember to release any remaining pressure!). Check the beans for tenderness. If they’re not quite soft enough, you can simmer them for a few more minutes, adding a little extra water if needed.
7. Give it one final taste and adjust the seasoning as needed. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pressure cooker. Make sure there’s enough liquid for the beans to cook properly.
• If you’re new to pressure cooking, always follow the manufacturer’s instructions for safe operation.
• A splash of lemon juice at the end brightens up the flavours beautifully.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your olive oil if you’re being super strict.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili flakes along with the herbs. My friend, Priya, loves adding a whole chopped green chili for a real kick!
• Regional Variations: For an Italian or Mediterranean twist, add a bay leaf during cooking and a sprinkle of grated Parmesan cheese before serving (if not vegan).
• Slow Cooker Adaptation: Don’t have a pressure cooker? No problem! You can easily adapt this recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Serving Suggestions

This stew is fantastic on its own, but here are a few ideas for serving it up:

• A crusty loaf of bread for dipping into the delicious broth.
• A simple green salad.
• A dollop of plain yogurt or sour cream (if not vegan).

Storage Instructions

Leftovers? Yes, please! This stew keeps well in the refrigerator for up to 3 days. Store it in an airtight container. It also freezes beautifully for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

1. What type of white beans work best in this stew?

Cannellini beans are my go-to for their creamy texture, but Great Northern or Navy beans are also excellent choices.

2. Can I use dried herbs instead of fresh? What’s the conversion?

You can, but the flavour won’t be quite as vibrant. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

3. How do I adjust the consistency of the stew?

If you prefer a thicker stew, you can mash some of the beans with a fork or use an immersion blender to partially blend the stew. If it’s too thick, simply add a little more water.

4. Can this stew be made ahead of time?

Absolutely! It actually tastes even better the next day as the flavours meld together.

5. What are some good accompaniments to serve with this white bean stew?

Crusty bread, a simple green salad, or a dollop of yogurt are all great options.