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Recipe Category: Tuscan
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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
- Place the drained soaked beans in a 5- to 7-quart pressure cooker
- Add enough water to come 1 inch above the beans
- Drizzle with the oil
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 minutes
- Be careful of the steam as you remove the lid
- Drain the beans in a colander
- Let cool to room temperature
- 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
- Place the beans in a medium salad bowl
- Add the garlic, celery, and parsley
- Pour over the oil and vinegar
- With a rubber spatula, toss to coat, then taste for salt and pepper
- This salad can be made 4 hours ahead
- Right before serving, toast the bread, then rub it on one side with the cut side of the halved garlic clove
- Drizzle each toast on one side with 1 tablespoon oil
- Serve the salad, chilled or at room temperature, with a piece of toast
- 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
- Add more olive oil and vinegar if necessary
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