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
  • thyme
  • rosemary
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the parsley, the celery and the bay leaves.
  8. In a separate bowl mix the potato and the peeled garlic and crush them with a fork, then add it to the beans.
  9. Add one tablespoon of red wine vinegar, season with salt, add some olive oil and mix them all together.
  10. 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.
  11. Serve the White Beans with some toasted bread and the salad.
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