The perfect Good Friday meal!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves minced garlic
- 1 teaspoon pink Himalayan salt
- 1⁄2 teaspoon ground black pepper
- 1 pound dry white beans
- 6 cups water
- 1 Tbs Better than Boullion (any flavor)
- 1 pound potatoes, diced
- 4 cups cabbage, chopped
- 1 tablespoon fresh rosemary, chopped
Gremolata Ingredients
1 bunch Tower Garden Italian flat-leaf parsley, finely chopped)
2 garlic cloves, finely minced
Zest of one Cara Cara Orange
1 Tbs sliced Calabrian chili peppers
2 teaspoons Pink Cara Cara orange juice
1/2 cup olive oil
1/8 tsp pink Himalayan salt or sea salt
1/8 tsp pepper
pinch chili flakes
Combine all ingredients in a small bowl.
Stew Directions
Select Instant Pot® SAUTÉ function; heat oil. Add onion, garlic, salt and pepper. Cook 2-3 minutes until fragrant. Add beans, water, and Better than Boullion. Twist lid to seal. Select MANUAL function and set timer for 30 minutes. Carefully use quick release to depressurize. Add potatoes, cabbage and rosemary. Twist lid to seal. Select MANUAL function and set timer for 10 minutes. Allow pressure to release.
Optional Topping: Add Gremolata and grated Romano cheese or vegan cheese to taste.
Fresh Foodie Mama 