Ingredients

• 1 pound / 433 g dried borlotti (cranberry) or cannellini beans, soaked overnight, drained
• 6 cups / 1.5 L water
• 1/4 cup olive oil
• 5 medium cloves garlic, peeled & smashed
• 5 medium sage leaves
• 1/2 teaspoon crushed red pepper flakes
• scant 1 teaspoon fine grain sea salt
• 4-5 big handfuls of kale, torn into bite-sized pieces
• herbs, scallions, lemon wedges, grated cheese, quick pickled red onions

Directions

1. Place the beans, water, olive oil, garlic, sage, and red pepper flakes in the Instant Pot. Close the lid, turn the lever in the back to "seal". Pressure cook on high for 22 minutes. When finished, allow to natural release for ten minutes, and then carefully finish with quick release. Gently shake or tap the pressure cooker, and THEN carefully open away from you. Gently, stir in the salt and kale, it will collapse in a minute or two. Transfer the beans to a large serving bowl. Serve each bowl with any of the suggested toppings you like.