VCE: Mixed Beans In Broth With Parsley And Parmesan

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* Exported from MasterCook *

 

Mixed Beans In Broth With Parsley And Parmesan

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 316

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pressure Cooker

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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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

1/4 cup parsley leaves chopped with

1 garlic clove

Freshly grated Parmesan

 

SERVES 4 TO 6

 

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.

 

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 1/2 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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