Braised white beans

1 lb dry cannellini beans, rinsed (I use Camellia brand)

2 cups vegetable or chicken broth

salt and pepper to taste

2 TBSP olive oil

1/2 small fennel bulb, trimmed, cored and small diced

1 small leek, diced and rinsed (or a small onion)

2 tsp minced fresh rosemary or thyme

5 cloves garlic, minced

1/4 tsp red-pepper flakes

1 large bunch of kale or Swiss chard, stems removed (10 to 12 ounces)

1 TBSP lemon or lime juice

Place cleaned beans in Instant Pot with broth. Add salt and pepper. Cook using the bean setting. (Low, Normal, 30 minutes)

Once cooked, add fennel, leek, rosemary, garlic, pepper flakes, kale and juice. Cook once more at bean setting. (Low, Normal, 10 minutes)