This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 small bulb fennel, diced
4 cloves garlic, chopped
2 heaped tablespoons tomato paste
1/2 bunch kale, stems removed, coarsely chopped
1 cup dried cannellini beans
1 bay leaf
2 sprigs fresh thyme
2 teaspoons sea salt
1/4 teaspoon crushed chilli flakes
10 cups (2.5 litres) water
Grated parmesan to serve
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the olive oil until shimmering then add the onions, carrots, celery and fennel. Saute until softened and starting to brown, 7-10 minutes. Reduce SAUTE level to MED and continue cooking for 5 more minutes. Add garlic during the last minute of cooking and stir constantly
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until caramelised. Add the kale, dried beans, bay leaf, thyme, salt, chilli flakes and water, stirring to combine
Select PRESSURE COOK or SLOW COOK LEGUMES
When cooking has completed, adjust seasoning and serve immediately, topped with grated parmesan cheese
