Cannellini Salad with Garlic Toast Pressure Cooker Recipe

Cannellini Salad With Garlic Toast Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

BEANS:

• 1 cup dried white cannellini or white kidney beans, soaked using Overnight Method and drained
• about 3 cups water
• 1 tablespoon olive oil

SALAD:

• 1 clove garlic, minced
• 2 ribs celery, diced
• ¼ cup loosely packed chopped fresh flatleaf parsley or basil
• 3 to 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• sea salt and freshly ground black pepper

GARLIC TOAST:

• 4 thick slices country-style bread
• 1 to 2 cloves garlic, to taste, halved
• ¼ cup extra virgin olive oil

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add enough water to come 1 inch above the beans
3. Drizzle with the oil
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 8 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 10 minutes
10. Be careful of the steam as you remove the lid
11. Drain the beans in a colander
12. Let cool to room temperature
13. The beans will keep in their cooking liquid in an airtight container 1 day in the refrigerator; you can also drain the beans and freeze up to 4 months
14. Place the beans in a medium salad bowl
15. Add the garlic, celery, and parsley
16. Pour over the oil and vinegar
17. With a rubber spatula, toss to coat, then taste for salt and pepper
18. This salad can be made 4 hours ahead
19. Right before serving, toast the bread, then rub it on one side with the cut side of the halved garlic clove
20. Drizzle each toast on one side with 1 tablespoon oil
21. Serve the salad, chilled or at room temperature, with a piece of toast
22. Tuscan Tuna, Pasta, and Cannellini Salad: Add 1 to 2 (7-ounce) cans tuna packed in olive oil, drained and flaked into chunks; 6 ounces small shell pasta cooked to al dente and drained; 4 cornichons, sliced, or 2 tablespoons diced dill pickle; 3 tablespoons capers; and ½ cup diced red onion to the cannellini salad
23. Add more olive oil and vinegar if necessary

Full List of Tuscan Recipes
Full List of Salad Recipes

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