Cannellini Beans with Tomatoes,Basil and Parmesan

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Ingredients

1. 1 lb dried cannellini beans, rinsed and drained, 2 1/2 c
2. 2 t Kosher salt
3. black pepper
4. 1/2 t baking soda
5. 3 T extra virgin olive oil, plus more to serve
6. 1 medium yellow onion, chopped
7. 4 medium garlic cloves, thinly sliced
8. 1 t salt
9. 1 T fennel seeds
10. 1/2 t red pepper flakes
11. 1 (14.5 oz) can diced tomatoes
12. 1 piece Parmesan cheese rind (optional), plus shaved Parmesan to serve
13. 1/2 c lightly packed fresh basil, torn
14. 8 oz arugula/spinach blend

Instructions

1. In 6 quart Instant Pot, stir together beans, 2 t salt, baking soda, and 6 cups water, then distribute in an even layer.
2. Lock the lid and pressure cook of high for 5 minutes.
3. After cooking, quick release the pressure valve to vent.
4. Press Cancel, then carefully open lid, using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing.
5. Rinse the beans under cool water, set aside.
6. Select High Saute on the Instant Pot.
7. Add the oil and heat until shimmering.
8. Add the onion, garlic, fennel seeds, pepper flakes and 1 t salt, then cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
9. Add the tomatoes with their juices and cook, stirring occasionally, until the liquid has almost evaporated, 6 to 7 minutes.
10. Add the beans and Parmesan rind (if using), then stir in 3 cups water; distribute in an even layer.
11. Press Canel, lock the lid in place and set to High for 16 minutes.
12. When cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by venting.
13. Press Cancel, then carefully open the pot.
14. Let stand for about 15 minutes, then remove and discard the Parmesan rind (if used).
15. Taste and season with salt and pepper, then stir in half of the basil.
16. Serve topped with the remaining basil, shaved parmesan and additonal oil.

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