Rosemary Brothy Beans

Name: Rosemary Brothy Beans
Cook time: 1 h
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: • 2 cups dried Navy beans, sorted, rinsed, and soaked overnight(drained before cooking); • 2 tbsp extra-virgin olive oil(plus extra for serving); • 1 whole head of garlic, sliced in half horizontally (skins left on); • 1 large yellow onion, peeled and cut completely in half; • 3 large sprigs of fresh rosemary; • 2 dried bay leaves; • 2 cups low-sodium chicken broth; • 2 cups water; • 1.5 tsp kosher salt(Note: Increased to 1.5 tsp to perfectly balance using low-sodium broth and water); • Generous freshly cracked black pepper; • 1 whole fresh lemon, cut into wedges

6 steps

Cook:1h

Updated at: Mon, 07 Sep 2026 16:07:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories555.1 kcal (28%)

Total Fat8 g (11%)

Carbs26.6 g (10%)

Sugars2.4 g (3%)

Protein34.2 g (68%)

Sodium522.4 mg (26%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsdried Navy beans

sorted, rinsed, and soaked overnight, drained before cooking

2 Tbspextra-virgin olive oil

plus extra for serving

1 headgarlic

sliced in half horizontally, skins left on

1yellow onion

large, peeled and cut completely in half

3 sprigsfresh rosemary

2dried bay leaves

2 cupslow-sodium chicken broth

2 cupswater

1 ½ tspkosher salt

Note: Increased to 1.5 tsp to perfectly balance using low-sodium broth and water

black pepper

Generous freshly cracked

1fresh lemon

whole, cut into wedges

Instructions

Step 1

Caramelize the Alliums: Turn on the Saute function on your Instant Pot and add the 2 tablespoons of olive oil. Once hot, place the onion halves and garlic halves cut-side down directly into the oil. Sear undisturbed for 3 to 4 minutes until the faces are deeply browned and caramelized.

Step 2

Load the Pot:Turn off the Saute function to prevent the bottom from overheating. Toss your soaked, drained navy beans directly into the pot over the garlic and onions. Add the 3 rosemary sprigs, 2 bay leaves, 1.5 teaspoons of salt, a generous pinch of black pepper, and pour in the 2 cups of chicken broth and 2 cups of water.

Step 3

Pressure Cook: Lock the Instant Pot lid and set the steam valve to the Sealing position. Program the cooker to run on High Pressure for 25 minutes.

Step 4

Natural Pressure Release: When the cooking timer finishes, do not touch the valve. Let the pot sit undisturbed for 20 minutes to naturally release pressure (NPR) . Once the floating pin drops on its own, carefully open the lid.

Step 5

Discard Spent Aromatics: Use tongs to find and discard the spent rosemary stems, bay leaves, and onion halves. Remove the garlic halves and set them on a clean plate or cutting board.

Step 6

The Mash & Brighten: Squeeze the soft, sweet roasted garlic paste right out of the skins back into the broth; discard the empty papery skins. Take a potato masher or a large wooden spoon and smash a small handful of the beans directly against the inside wall of the pot. Stir thoroughly to emulsify the starches, instantly turning the broth into a rich, velvety gravy.