Mixed Beans in Broth with Parsley and Parmesan

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byjanetlsanders

Notes:

Serves 4 to 6

Categories:

print

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

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 ½ 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.

Deborah Madison, Vegetarian cooking for everyone, pg 316