The best part about these creamy, dreamy, super brothy beans is the lemon. Thick slices are pressure cooked with the beans, infusing all their citrusy goodness into the cooking liquid, while still retaining their shape, becoming tart and jammy (pith, peel and all!). Even better, the lemon flavor becomes concentrated, creating slumpy, sunshine-powered slices that are the perfect foil for the richness of the beans. Add in crispy Old Bay-spiced shrimp and you’ve got yourself a warming winter wonderland. Make sure to finish with a generous pour of good extra virgin olive oil and a sprinkle of flaky salt!
I want to make this recipe, but—oh no!—I forgot to soak the beans.
Don’t worry, the quick-soak method is here for you. This method results in a few more broken beans, but allows you to fulfill your last-minute brothy bean yearnings in under an hour:
1. To quick-soak the dried beans, place them in the pot with 6 cups of water. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set the time to 1 minute and select START/STOP to begin.
2. When the pressure cooking is complete, allow to naturally release for 10 minutes and then quick-release the steam by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing the pressure. Drain the beans and you’re ready to jump into the recipe, no overnight soaking required.
Test Kitchen Notes
This recipe is shared in partnership with SharkNinja™, and was developed using the Ninja Foodi™ 8-qt. 9-in-1 Deluxe XL Pressure Cooker & Air Fryer. —The Editors
- Prep time 15 minutes
- Cook time 45 minutes
- Serves 4
dried white beans, picked through and soaked overnight
leek, white and light-green parts only, thinly sliced
large shallot, thinly sliced
large garlic cloves, peeled and smashed
large lemon, cut into 1/4-inch thick slices
plus 1/2 teaspoon, kosher salt
red pepper flakes, plus more for finishing
extra-virgin olive oil, divided
vegetable stock or water
large bunch spinach, trimmed, washed well and very roughly chopped
(about 16 to 20) shrimp, peeled, deveined with their tails still on
Old Bay seasoning
- Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
- Add 4 tablespoons of olive oil to the pot and allow to heat for another minute. Add the leeks, shallots, and garlic, and sauté until they start to soften, about 3 minutes. Add the sliced lemon, thyme, bay leaves, 1 tablespoon of salt, fennel seeds, and red pepper flakes and continue to cook for another minute. Add the drained, soaked beans and vegetable stock or water.
- Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set the time for 8 to 14 minutes, depending on the size and age of your beans, and press START/STOP to begin.
- When the pressure cooking is complete, let the unit naturally release the pressure, leaving it sealed and on KEEP WARM for 10 minutes. Move the pressure release valve to the VENT position, releasing any excess pressure. Carefully remove the lid when the unit has finished releasing the pressure.
- While the beans are cooking, prepare the shrimp. Place the shrimp in a medium bowl and add the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, cornstarch, and Old Bay seasoning. Toss to coat the shrimp in the oil and spice mixture. Refrigerate until ready to cook.
- Add the spinach to the pot and gently fold into the beans. Place the Deluxe Reversible Rack in the broiler position in the pot. If you’re using baby spinach, skip this step and stir one minute before serving, allowing the residual heat of the beans to cook the spinach.
- Arrange the seasoned shrimp on the rack in a single layer. Close the crisping lid. Select BROIL and set time to 6 minutes. Select START/STOP to begin, flipping the shrimp halfway through cooking.
- To serve, remove the shrimp and the Deluxe Reversible Rack from the unit. Gently stir the beans and greens, and then ladle into individual bowls. Arrange 4 or 5 shrimp on top of each portion. Finish with a drizzle of good extra-virgin olive oil, a pinch of red pepper flakes, and a sprinkle of flaky salt.