Instructions

1.  In an Instant Pot or pressure cooker, combine the beans, 7 cups of water, 4 smashed garlic cloves,  2 tablespoons olive oil, and 2 teaspoons salt.  Add the rosemary, bay leaf, and carrot.  Cover and cook on high pressure for 9 minutes. (25 minutes if beans have not been soaked)  Allow pressure to release naturally for at least 20 minutes.  If beans are not done, cook uncovered for another few minutes using the saute function.
2. While beans are cooking, heat the remaining 1/2 cup of olive oil in a skillet over medium-low heat.  Add the garlic slices, a pinch of salt, and saute until garlic turns light golden, about 2-3 minutes.  Transfer all but 1 tablespoon of oil to a small bowl and set aside.
3. Return skillet with oil to stove, add the panko crumbs, and stir to evenly coat.  Saute crumbs in the skillet  until they are lightly toasted and golden.  Transfer to small bowl and set aside.
4. Return skillet to stove once again and increase the heat to medium.  Add 2 tablespoons of the garlic oil.  Add the onion and cook until onion begins to brown, about 6-7 minutes.  Increase heat to high and stir in the broccolini, remaining 1/2 teaspoon salt, and red pepper flakes.  Add 1/4 cup water to the skillet and cook until water has been absorbed and broccolini is tender to the bite, stirring frequently .
5. When beans are finished cooking, remove rosemary, bay leaf, and carrot from the cooking liquid.  Drain beans, reserving liquid for another use.  To serve, portion beans into shallow bowls or plates and gently toss with broccolini and onions.  Drizzle with garlic oil and sprinkle with toasted panko.