Great Northern Beans with Cauliflower, Fennel and Feta

Even though this recipe is just as much about beans as cauliflower, I think of it as one of my favorite cauliflower side dishes. Be sure to watch the time and release the pressure as soon as the time is up so that you don't overcook the cauliflower.

Featured In My CookbookDelicious Under Pressure Now Let’s Get Cooking

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Pressure Cooking Charts

Complete Pressure Cooker / Instant Pot® Cooking Chart with cooking times, amount of liquid needed, and pressure release method to...View Technique

Pressure Cooking 101

An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique

General Tips for Pressure Cooking

It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique

Advertisement - Continue Below

Great Northern Beans with Cauliflower, Fennel and Feta

  • Prep Time: 10 m
  • Cook Time: 13 m
  • Natural Relase: 15 m
  • Total Time: 23 m
  • Servings:
    4

Ingredients

  • 1 cup Great Northern beans or white cannellini beans
  • 1 head cauliflower, broken into florets (about 2 cups)
  • 4 sprigs fresh thyme
  • salt and freshly ground black pepper
  • cups water
  • 1 small bulb fennel thinly sliced
  • juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • cups crumbled feta cheese

Instructions

  1. Place the beans in the pressure cooker and cover with at least 1-inch of water. Lock the lid in place.
  2. Pressure cook on HIGH For 10 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Strain the beans and return them to the hot cooker. Add the cauliflower florets and thyme sprigs. Season with salt and freshly ground black pepper. Add the water and lock the lid in place.
  4. Pressure cook on HIGH for 3 minutes.
  5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the beans and cauliflower to a large bowl with a slotted spoon. Add the fennel to the bowl and toss with the lemon juice, olive oil and fresh herbs. When well mixed, toss one more time gently with the feta cheese and season to taste with salt and pepper.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published. Required fields are marked *