White Beans and Tomatoes

Ingredients

●      ⅛ cup parsley, roughly chopped for garnish

●      1 can 15 oz. peeled and diced tomatoes

●      ¼ tsp. brown sugar

●      ¼ tsp. dried pepper flakes

●      1 Tbsp. dried sage

●      1 Tbsp. tomato paste

●      1 pound dried Great Northern beans or white kidney beans, picked over, soaked in water for at least an hour, rinsed, drained well

●      4 cups water

●      2 cups tomatoes, deseeded, diced

●      2 cups Homemade Fried Vegetable Broth, Unsalted

●      1 cup carrots, diced

●      ¾ cup onion, peeled, minced

●      ½ cup leeks, roots trimmed, minced

●      1½ Tbsp. garlic, grated

●      ½ tsp. dried rosemary

●      ½ tsp. kosher salt, add more later if needed

●      ¼ tsp. white pepper

Directions

1.     Press: SAUTÉ and HIGH.

2.     Pour oil into the Yedi Pressure Cooker. Stir-fry garlic, leeks and onions until limp.

3.     Except for canned tomatoes, parsley, tomato paste, pour remaining ingredients into the Yedi Pressure Cooker.

4.     Press: SLOW COOKER and LOW. Set the timer to 10 hours. Secure lid.

5.     After the cooking cycle, stir in canned tomatoes and tomato paste. Taste. Adjust seasoning if needed.

6.     Pour into dishes. Garnish with parsley. Serve.