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Cannellini Beans with Tomatoes, Basil and Parmesan

Cannellini Beans with Tomatoes, Basil and Parmesan

  • Makes
    4-6 servings
  • Cook Time
    2 hours
  • Slow Cook Time
    7 to 7½ hours
  • Active time plus cooling
    20 minutes active
  • Rating

These flavorful, creamy beans are comforting and rich, and vegetarian, too. We like to include a chunk of Parmesan rind with the beans as they cook; it infuses the dish with rich, complex flavor. If you don’t have a piece of rind, don’t worry—the shaved cheese at the end adds plenty of savoriness. We prefer cannellini beans, but smaller white beans such as navy and great northern work, too. Smaller beans require the same soaking, but set the cooking time for only 12 minutes if pressure cooking or 6 to 6½ hours if slow cooking. Serve the beans as a side to simply cooked chicken, pork or lamb, or make them into a meal by offering a salad and crusty bread alongside.

Tip

Don't prep the basil in advance or it will wilt and discolor. Since it's added at the very end, prep it after the beans are done cooking, while they rest for 10 minutes.

Ingredients
  • 1

    pound (2½ cups) dried cannellini beans (see note), rinsed and drained

  • Kosher salt and ground black pepper

  • ½

    teaspoon baking soda

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, thinly sliced

  • 1

    tablespoon fennel seeds

  • ½

    teaspoon red pepper flakes

  • 14½

    ounce can diced tomatoes

  • 1

    piece Parmesan cheese rind (optional), plus shaved Parmesan to serve

  • ½

    cup lightly packed fresh basil, torn

Step 1

In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer.

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water, set aside.

Select More/High Sauté on the Instant Pot. Add the oil and heat until shimmering. Add the onion, garlic, fennel seeds, pepper flakes and 1 teaspoon salt, then cook, stirring occasionally, until the onion begins to soften, about 3 minutes.

Add the tomatoes with their juices and cook, stirring occasionally, until the liquid has almost evaporated, 6 to 7 minutes. Add the beans and Parmesan rind (if using), then stir in 3 cups water; distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 16 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Let stand for about 15 minutes, then remove and discard the Parmesan rind (if used). Taste and season with salt and pepper, then stir in half of the basil. Serve topped with the remaining basil, shaved Parmesan and additional oil.