Pressure Cooker Pizza Beans

This post is sponsored by Crockpot but all opinions are my own

I have always loved beans, and I love that they are finally having their moment. Although they aren’t traditionally thought of as a glamorous food, you can actually make some really pretty gourmet dishes using beans. They also happen to be very inexpensive, which makes them a practical food to keep at home.

Now if you’re a true bean aficionado, you probably make beans the old fashioned way, slow-cooked over the stove. Totally nothing wrong with that (in fact, that labor of love makes beans taste great), but I tend to decide what I like to make more on a whim, which is why I love to pressure cook beans. You don’t have to soak them ahead of time (although you can for quicker cook time), and it’s completely hands-off, so I can do other things while the beans cook.

I’ve been using my Crockpot Express 6QT, and it has come in handy sooo much when it comes to cooking things like beans, lentils, chickpeas, etc. If there is one appliance that can really help with your pantry cooking, it is this pressure cooker.

This dish is inspired by the flavors of pizza (duh). I used white beans and mixed in some crushed tomatoes and herbs and topped it off with some mozzarella for a bean dish that can be served with bread or on its own. You might even convert some anti-bean people with this tasty dish.

Ingredients (serves 4)

• 1/2 large yellow onion, chopped

• 2 cloves garlic, chopped

• 1 bay leaf

• 1/2 tsp salt

• 1/2 tsp dried oregano

• 1/4 tsp crushed red pepper

• 1 1/2 cups dried white beans (I used Rancho Gordo California Cassoulet Beans)

• 3 cups water

• 1 tablespoon extra virgin olive oil

• 1 1/2 cup crushed tomatoes

• 1/4 cup thinly sliced fresh basil

• 1 cup shredded Mozzarella cheese

• Dried rosemary, to garnish

1. Add onion, garlic, bay leaf, salt, oregano, red pepper, beans, water, and oil to the Crockpot Express. Close and lock the lid. Set to high pressure for about 1 hour (depending on what type of beans you have, you will need to adjust. For smaller white beans, 55 minutes works. For larger beans, you may need up to an hour and 15 minutes. I would start at an hour, and then continue cooking if needed).

2. Once the time is up, let the pressure natural release for 20 minutes before turning the valve to the steam release position. During this time, preheat oven to 400 F. Once pressure has released, remove the pressure lid. Check to make sure beans are soft and cooked through. If you need to, pressure cook for an additional 10-15 minutes until beans are soft, but not falling apart.

3. When beans are ready, add in the crushed tomatoes and basil (leaving out a little to garnish on top, if desired). Season with salt and pepper.

4. Transfer to a medium-sized baking dish. Sprinkle on cheese, and bake for 10 minutes or until cheese has melted. Switch to broil on high, and broil for 1-2 minutes for a crispy top. Sprinkle on dried rosemary and basil for garnish, and serve warm on its own or with bread.