Pressure Cooker White Beans with Tomatoes and Sage

Image of Jennifer Mosinski
Rated 4.5 based on 8 customer reviews
Pressure Cooker White Beans with Tomatoes and Sage
Pressure Cooker White Beans with Tomatoes and Sage

Appliances

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Directions

Mealthy Tip

Fresh sage is a classic fall and winter herb that pairs well with squash, pumpkins, roast poultry, and stews. Did you know it is possible to freeze fresh sage? To savor the incredible flavor year-round, you can always freeze the leaves. To do so, wash and pat them dry, remove the leaves from the stems, and pack them loosely in freezer bags for up to one year.

Nutrition Facts

Per Serving: 85 calories; 0g fat; 15.5g carbohydrates; 5g protein; 0mg cholesterol; 535mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 85 Calories from Fat 4
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0.0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 535mg 22%
Total Carbohydrate 15.5g 5%
Dietary Fiber 5g 18%
Sugars 2.0g
Protein 5g
Vitamin A 15% Vitamin C 10%
Calcium 4% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(8 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

This might be the most-ridiculous recipe ever. You won't believe the amount of flavor and texture you get from this, I swear! The sage and tomatoes are perfect foils for the creamy white beans. It's rare I don't reach for the hot sauce, but this one is so perfectly seasoned, it would have been a sin to adjust it with heat.

Image of Jen the Mighty

Jen the Mighty says:

White beans with tomatoes and sage are an excellent go-to fill-me-up meal. Maybe next time I'll add some bacon and garlic, but this is a solid recipe, and so great I don't need to soak the beans overnight.

Image of Sam Dalton

Sam Dalton says:

I enjoyed this dish and all of the really good flavors it embodied. You don't have to waste time soaking the beans overnight, and the pressure cooker does all the hard work. I love how simple this was, very good.

Image of Jessica Scott

Jessica Scott says:

I think white beans are so underrated! This recipe was fantastic. It's super simple but is packed with a ton of flavor. The onion, tomato, and sage make for a winning combination.

Image of Jazzy Brewer

Jazzy Brewer says:

Such a great recipe and perfect for a side dish or to serve with lunch. Yes, it’s that good. I made this with a rotisserie chicken and some veggies.

Image of Andrea Van Pelt

Andrea Van Pelt says:

There is an error in the recipe. Fifteen minutes is not long enough to cook the beans, even after a presoak. The same recipe is in the booklet that comes with the Multipot, and instructs to cook for 55 minutes. Thought they needed more flavor, so I added carrots, celery, garlic and nutritional yeast. And chopped kale.

Image of Amy  Jean

Amy Jean says:

I just bought a Mealthy Mutipot, & decided to make this simple meal. When I read Andrea Van Pelt's review, I thought she was wrong because the Recipe Book that comes with the instructions, did say it would take 15 minutes. So I thought it would be perfect. Well, I programmed it for 15, and let it naturally release steam, as the instructions were written, which took another 15 min or so. Well, the beans were not soft at all. It appears this needed to be made for a longer period. I understand that this will happen from time to time, it was just disheartening for my first Pressure Cooking meal. Also, I thought because it was pressure cooking that, it would quickly cook the beans. I appreciate the support team, who have been very helpful to me with all my questions!

Image of D. Hoffman

D. Hoffman says:

I should have read all the reviews for attempting to make this...so...my notes are: the beans were not soft in 15 minutes. I put the lid back on and cooked them for 15 more which did the trick. I also feel 5 1/2 cups of stock was too much liquid. It resembled more of a soup, I thought the liquid would have been more absorbed, and I ended up ladle-ing about 1 and 1/2 cups of liquid out. It tasted pretty good, but I think it needed more vegetables, like carrots and plenty of salt and pepper.