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Mixed Beans in Broth with Parsley and Parmesan

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Here’s a good way to use up those odds and ends of beans that tend to accumulate. They won’t cook at the same rate—some always fall apart, giving more body to the dish. With a pressure cooker, this is a fast and very easy dish.

Serves4 to 6

Cooking Methodpressure cooking

CostInexpensive

Easy

Total Timeunder 30 minutes

One Pot MealYes

Recipe Coursemain course, side dish, starch

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentpressure cooker

Mealdinner, lunch

Moodstressed, tired

Taste and Textureherby, savory

Ingredients

  • 2 cups mixed beans
  • Aromatics: 6 parsley branches, 3 garlic cloves, 1 bay leaf
  • 2 teaspoons olive oil, plus extra virgin to finish
  • Salt and freshly milled pepper
  • ¼ cup parsley leaves chopped with 1 garlic clove
  • Freshly grated Parmesan

Instructions

Put the beans in a pressure cooker with the aromatics, oil, and 2 quarts water. Bring the pressure to high and cook for 25 minutes. Release the pressure, add 1½ teaspoons salt, and if they need more cooking, return the beans to pressure for 5 minutes or simmer until tender. Remove the aromatics. Taste the beans for salt. Serve them, with a little of their broth, in soup bowls with olive oil drizzled over the top, the parsley-garlic mixture, and pepper. Grate the cheese over all or pass it separately.

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I think there has to be a mistake here: 0 grams fiber for a bean recipe?

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