Yes, with one step first. Boil kidney beans and cannellini hard for 10 minutes before they go in, since a slow cooker may not get hot enough to destroy the natural toxin in raw kidney beans. Boiling first is a good habit for any dried bean.
If you are soaking your beans, soak them for at least 1 hour (or quick soak as noted in the notes section). When they are done soaking, rinse them and place in instant pot or dutch oven and cover with 2 inches of water.If you are not soaking your beans, rinse them and pick out any bad ones and then place in instant pot or dutch oven and cover with 2 inches water.
9 Ounces dried cannellini beans
In instant pot/pressure cooker, secure the lid and turn dial to “sealing”. Cook 35 to 40 minutes for unsoaked beans and 8 to 10 for soaked, with a natural release. If you are using a Dutch oven instead, bring the beans to a gentle boil, reduce heat, and cover partially. Cook for 60-90 minutes or until soft, adding water if needed (beans should be covered by water at all times)
When beans are done, drain them and place in large bowl. Add the rest of the ingredients (sage through salt), gently stir together and let it sit for 1/2 hour.
1/4 Cup minced fresh sage, 1 Teaspoon minced garlic, 3 Tablespoons minced fresh parsley, 1/2 Cup olive oil, 1 Tablespoon balsamic vinegar, 1 1/2 Teaspoon sea salt
Serve warm or at room temperature
Video
Notes
Notes:
cranberry (borlotti) beans are a great substitute for cannellini beans
rosemary can be substituted for sage
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