Tender white beans cooked in an Instant Pot are combined with a rich, creamy tomato sauce, fresh spinach, and fragrant herbs to create a hearty, comforting dish. Using dried beans ensures a naturally creamy texture and deeper flavor. This one-pot meal is simple, satisfying, and perfect for weeknights.

Ingredients

Beans

• 1 cup dried white beans (cannellini or great northern), rinsed
• 3 cups water
• 1 bay leaf (optional)
• Pinch of salt

Base & Sauce

• 2 Tablespoons olive oil
• 2 pounds fresh tomatoes, halved (or peeled if desired)
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon salt (adjust to taste)

Creaminess & Veggies

• 1 cup full‑fat coconut milk (or cashew cream for richer taste)
• 1 cup vegetable broth
• 2 cups fresh spinach (or kale/Swiss chard)

Finishing Touches

• Fresh basil or parsley, chopped
• Freshly ground black pepper, to taste

Preparation

1. Cook the beans in the Instant Pot: Add the rinsed beans, water, bay leaf, and a pinch of salt to the Instant Pot.
2. Seal the lid and cook on Manual/Pressure Cook for 30 minutes.
3. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
4. Drain beans and set aside.
5. Cook the tomatoes: While the beans cook, heat olive oil in a large skillet over medium heat.
6. Place tomato halves cut‑side down and cover. Cook until softened and juicy.
7. Mash slightly to form a sauce.
8. Build the sauce: Stir in garlic, oregano, red pepper flakes, and salt.
   Add coconut milk and vegetable broth. Simmer gently for 5 minutes.
   Add beans & greens: Stir in the cooked white beans and fresh spinach. Cook until spinach wilts and everything is heated through, about 2–3 minutes.
9. Finish & taste: Adjust seasoning as needed.
   Stir in fresh herbs and a grind of black pepper just before serving.

Serving Suggestions

• Over grains: Quinoa, brown rice, or couscous soak up the creamy sauce perfectly.
• With bread: Crusty sourdough or focaccia makes this a rustic, hearty meal.
• As pasta sauce: Toss with penne, fusilli, or orecchiette for a vegan pasta dinner.
• Add crunch: Top with toasted pine nuts, pumpkin seeds, or crispy chickpeas.
• Brighten it up: A squeeze of lemon or drizzle of balsamic glaze balances the richness.

Tips & Variations

• For extra flavor, cook beans in the Instant Pot with a garlic clove or a splash of olive oil.
• Swap spinach for kale or chard for heartier greens.
• Add smoked paprika or chili flakes for warmth and depth.