This recipe is inspired from an Italian recipe which is made with Italian butter beans, but if you can`t find them you can use big white beans instead. The easy way to cook beans is using a Pressure Cooker. Usually when you cook beans in a traditional pot, you have to keep them in water over night, I don`t even soak the beans before and they still cook perfectly. Using the pressure cooker you only use the heat until the pressure goes to setting 2, and that takes 5 to 10 min., you turn off the heat and when the setting 2 goes down to setting 1 turn the heat on letting the pressure from inside to rise again to setting 2. After 40 min the beans are really soft and ready to eat.
I`ve used the pressure cooker for years now, and when I tried the Pressure Cooker White Beans I realized that the food that’s cooked in the pressure cooker has completely different taste from regular cooked food. By using it you save 70% of your time and 50% of your energy, and at the same time you keep the precious vitamins and minerals intact.
- 10 ounces white beans
- 3 garlic cloves with the cloves on
- 1 bunch parsley
- 3 bay leaves
- one slice celery root
- 1 potato (peeled and cut in half)
- red wine vinegar
- extra virgin olive oil
- one salad
- one green onion
- Add in the pressure cooker the beans, bay leaves, celery, parsley. If you use a regular pot, soak the beans 12 h before and boil them for about 50 minutes.
- Add hot water to the maximum limit of the pressure cooker. Mine has 4,5 litter, if you use a bigger one, you can put the same quantity of water over the ingredients.
- Put the cooker on maximum heat until the pressure goes to setting 2, that takes 5 to 10 min., then you can reduce the heat or you can even turn it off. Only turn the heat on when the setting 2 goes down to 1.
- After 35 min. put the cooker under running cold water and add the potato and garlic. Don`t peel the garlic, just add it the way it is, with cloves on. Put the cooker back on heat for 10 more minutes.
- When ready, remove the pot from heat and place it under running cold water, so the pressure comes out from the pot, if you pay attention it makes a popping sound when is safe to open. Taste the beans and if they are a little bit hard, turn the cooker on again of course with the lid on.
- After the beans are cooked, drain them but leave a little bit of water for them to be covered half way. And let them simmer again, together with the rosemary and the thyme for about 10 minutes.
- Remove the parsley, the celery and the bay leaves.
- In a separate bowl mix the potato and the peeled garlic and crush them with a fork, then add it to the beans.
- Add one tablespoon of red wine vinegar, season with salt, add some olive oil and mix them all together.
- To make the salad, cut the onion and the salad into small pieces. Place them in a bowl and season with salt, pepper and olive oil.
- Serve the White Beans with some toasted bread and the salad.