Directions:

Cannellini Hummus

1. In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
2. Blend until smooth, adding water as needed to reach desired consistency.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl, and set aside.
5. Clean food processor.

Arugula Pesto

1. In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
2. Blend until mixture is well combined.
3. With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
4. Season with salt and pepper to taste.

Roasted Mushrooms

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, salt, and pepper.
3. Spread mushrooms on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

1. Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
2. Serve with fresh vegetables, pita bread, or crackers.

 

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

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The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Large Lima Beans 
• 2 tablespoons olive oil
• 2 cups chopped onion (options: white, red, leeks, shallot or any combination)
• 2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
• 3 cloves garlic, chopped
• 8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
• 1/4 teaspoon crushed red pepper flakes
• 3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
• 2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
• 1 teaspoon salt or to taste
• 1/4 teaspoon pepper

Directions:

1. Rinse and sort beans.
2. Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
3. Add broth, beans and red pepper flakes; stir well.
4. Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
5. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
6. Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
7. Serve hot.

Tips:

• If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
• Get more Instant Pot Tips, Tricks & How-To’s.

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