Beans and greens are a must-have at new year’s as they represent luck and wealth for the coming year. Usually it’s black-eyed peas and collard greens, but you can absolutely switch things up by using any white beans and more delicate mustard greens that cook up even faster in a pressure cooker.
NOTES:
• Panko Topping: I made the topping first in the IP because I didn’t want to dirty another pan. It only takes a few minutes and all you have to do is wipe out the pot insert before moving on to the main dish. But you can certainly toast the topping in a pan on the stovetop while the IP is cooking,
• Sausage: Use any fresh sausage links or brats you prefer, hot or mild. We almost exclusively use hot Italian around here because it’s already so flavorful that there’s not much else to add.
• Beans: I used canned butter beans, but any other beans would work depending on what’s in your pantry. Cannellini, great northern, navy, lima, or garbanzos are good choices if you want to stick with white beans. Black, red kidney, pintos or black-eyed peas would be good, too.
• Greens: Mustard greens have a noticeable, but not overwhelming, bite kind of like horseradish or wasabi and they go very well with any sausages. I actually like to use them as greens for my salads because they add such a nice change to my lunches. I’m using a pre-packaged bag in the video, but if you have access whole mustard bunches, make sure to wash away it well, remove the tough stems, and chop the leaves into manageable-sized pieces. [*If mustard greens are too bitter/spicy for you, you can substitute with kale. Don’t use collards as they need a longer cooking time which will be ruin the beans and sausages.*]
• Cooking liquid: I like using wine in my cooking, but feel free to substitute with more chicken broth if you need to avoid alcohol.
#instantpot #italiansausage #butterbeans #mustardgreens #beansandgreens #pressurecooking
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Instant Pot Duo 6 Quart:
Today’s Ingredients
For the panko topping (optional):
1 TB butter
½ cup panko bread crumbs
2 TB chopped fresh parsley
zest of 1 lemon, about ½ teaspoon
For the main dish:
2 TB olive oil
1 lb Italian sausage links (hot or mild – hot in the video)
1 medium onion, chopped
1 TB fresh thyme (1 tsp dried)
4 garlic cloves, minced
½ cup dry white wine (use broth if you avoid alcohol)
½ cup chicken broth
1 15oz can butter beans, rinsed (cannellini and navy beans are good substitutes)
1 lb mustard greens (using prepped and pre-packaged bag in the video)
1 TB lemon juice
Instructions:
1. Make the Panko Topping: In a preheated Instant Pot on sauté mode, melt a tablespoon of butter and add ½ cup of plain panko bread crumbs. Cook, stirring often, until the panko turns a nice color of toasty golden brown. Be careful not to go too dark – it can go from golden brown to burnt pretty quickly so keep and eye on it and stir constantly. Pour the toasted panko into a small mixing bowl and stir in the parsley and lemon zest. Set this topping aside while you cook the rest of the meal. Wipe out any crumbs from the pot liner before moving on. [If you prefer, you can toast the panko on the stovetop in a small shallow pan. Same rules, keep stirring and remove it when it turns golden brown.]
2. Back in the cleaned out and preheated pot on sauté mode, add 2 tablespoons olive oil and place the sausage in, making sure to space them out so they can sear. Just about 3-4 minutes on the first side, then flip and cook 3-4 minutes on the other. We are just wanting to brown them on the two sides and they will finish cooking under pressure. Remove the sausages to a holding plate.
3. Add onions and cook, stirring occasionally, until the until have softened and their liquid has picked up most of the browned bits from the pot.
4. Add thyme and garlic and stir for just another minute.
5. Add wine and chicken broth and fully deglaze the pot. Make sure to scrape up any browned bits to avoid getting a “BURN” error later.
6. Add the beans and stir to evenly distribute.
7. Pile the mustard greens on top without any more stirring. It may seem like it’s too much to fit, but it will wilt down to about 3 cups volume by the end.
8. Layer the browned sausages over the top.
9. Lock and seal the lid and set your pot to cook on high pressure for 2 minutes. Then do a quick pressure release before reopening the pot.
10. Move the sausages to a serving plate.
11. Add 1 TB of lemon juice and stir to break up the greens. Give it a taste and add salt, pepper, lemon juice, or hot sauce if needed. I just needed to add a little more S&P in the video.
12. Plate it up with a big scoopful of beans and greens, a sausage, and a sprinkling of crumbled goat cheese and panko topping and ENJOY! HAPPY NEW YEAR!