Mediterranean Beans

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Mediterranean Beans

 

2 cs. dried navy beans, soaked overnight

2 tbsps. olive oil, divided

1 c. thinly sliced leeks white and light green parts

1 tbsp. finely minced garlic

1 tbsp. dried tarragon leaves

3 cs. boiling water

1 c. finely chopped red cabbage

1/2 c. chopped watercress leaves

1/4 c. finely chopped red onion

2 tbsps. drained capers, (up to 3)

1 tbsp. freshly squeezed, (up to 2)

lemon juice

salt to taste

 

Drain and rinse beans; set aside. In pressure cooker, heat 1 tablespoon of the

oil. Cook leeks and garlic over medium-high heat, stirring frequently, for 1

minute. Add the tarragon, water and reserved beans.

Lock lid in place. Over high heat, bring to high pressure. Lower heat just

enough to maintain high pressure; cook 3 minutes. Allow pressure to come down

naturally for 10 minutes. Quick-release any remaining pressure. Remove lid,

tilting it away from you to allow any excess steam to escape. If the beans am

not tender, replace (but do not lock) the lid; simmer until done. If time

permits, allow the beans to sit in the cooker at room temperature with the lid

slightly open about 2 hours, during which time they will absorb most of the

excess liquid. If serving immediately, remove beans with a slotted spoon or

drain off most of the liquid and transfer to a serving bowl. Stir in the

cabbage, watercress, onion and capers. Season with the remaining tablespoon

olive oil, the lemon juice and salt to taste. Serve at room temperature.

 

Makes 6 servings.