Instant Pot White Beans w/ Kale and Shiitakes

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This nourishing one-pot meal is hearty enough for cool nights but light enough for warmer ones, too. Tender white beans meld w/ shiitakes and kale for a vegan, gluten-free meal that’s best served with the rich cooking liquid infused by rosemary and thyme.

1 med. yellow onion (~8 oz.), thinly sliced

1 bunch curly kale (~12 oz.), de-stemmed, leaves roughly torn into slightly larger than bite-size pieces

8 oz. fresh shiitake mushrooms, stems removed, caps cut into ¼" slices

3 cloves garlic, thinly sliced

2 tsp fine sea or table salt, plus more to taste

1 tsp dried rosemary

1 tsp dried thyme

7 cups water, plus more as needed

1 lb. small dried white beans, picked over and rinsed

Juice of 1 lemon, to taste

Red pepper flakes, to taste

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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