Cannellini are large white beans. They can take quite a bit of time to cook conventionally on the stove top, but with a pressure cooker, they are ready in less than thirty minutes. Garlic, oregano, and a hint of pancetta flavor the beans in this terrific side dish from Sicily. Serve it with roast lamb, beef, or pork.
SERVES 6
INGREDIENTS
- 1/2 cup extra-virgin olive oil
- 2 pancetta slices, finely chopped
- 2 garlic cloves, sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 cups cannellini beans, presoaked and drained
- 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS
- Heat the oil in the pressure cooker over medium-high heat. Add the pancetta and sauté until it renders its fat. Add the garlic, bay leaf, and oregano and sauté for 1 minute, or until the garlic is fragrant. Remove all but 2 tablespoons of the oil and set it aside. Add the beans and stock, stirring to combine. Lock the lid in place and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the bay leaf. Stir the reserved oil into the beans and taste for seasoning. Add salt and pepper if needed and serve.
