Cannellini beans in pressure cooker

Time: 45min
Yield: 8 servings, can be doubled

Ingredients:
For pressure cooker:
1 lb dried cannellini beans
5 garlic cloves, smashed
4 T olive oil
2 tsp kosher salt
1 large sprig rosemary
1 bay leaf
1 carrot
1 parmesan rind (optional)

For garlic olive oil:
1/2 cup olive oil
2 garlic cloves, thinly sliced
dash of salt
sundried tomatoes, sliced thin

For veggies:
1 large red onion, halved and sliced thin
broccoli, rabe, or zucchini
1/8 tsp red pepper flakes

Directions:

1) In the pressure cooker, combine all pressure cooker ingredients with about 4 cups of water (need to refine this). Tie the rosemary, bay leaf, and carrot together with kitchen twine. Cook on high pressure for 35 minutes? (>30) and allow to release naturally.

2) While the beans cook, heat 1/2 cup oil in large skillet over med-high heat. Stir in the sliced garlic and salt and saute until golden. Transfer the garlic oil to a bowl for serving and add the sundried tomatoes.

3) In skillet on med-high, saute veggies with onion and more oil.

Serve with crusty bread, all drizzled with garlic oil.

Adapted from recipe by Melissa Clark.