Cassoulet Vert

Step 1

If using dry white beans, soak 8-24 hours in salted water. Drain. ( see note for unsoaked beans, or canned beans)

Step 2

Set instant Pot to Saute Function and heat oil. Add onions and saute 4-5 minutes, stirring. Add garlic, saute for 2 minutes.

Step 3

Add stock or broth, water, white beans, salt, pepper, bay leaves, herbs, give a stir and set instant Pot to High Pressure for 25 minutes. Naturally release.

Step 4

Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.

Step 5

Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring.  Set aside.

Step 6

When the beans are done, ladle out any excess broth, reserving it.

Step 7

Stir in the kale pesto, gently incorporating. Add back some hot bean water back into the pot to loosen if needed, to make it a stewy consistency. You don’t want this too soupy, or too dry. Inbetween. 🙂 Let this sit at warm setting 5-10 minutes to allow flavors to meld a bit.

Step 8

Taste for salt and lemon. I typically add both. If it’s bland- it needs both.  You want this lemony and slightly salty! Leave on this on warm setting, and it will get better and better as the flavors meld.

Step 9

Serve with garlicky croutons, and a sprinkle of pecorino cheese. Or add avocado,  a poached egg,  crumbled goat cheese.