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Mixed Beans in Broth with Parsley and Parmesan Recipe

Cookstr
Course: Main Course, Side Dish, Starch
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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 Mixed Beans in Broth with Parsley and Parmesan

Photo by: Joseph De Leo

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.

Yield: Serves 4 to 6

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

Directions

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.


© 1997 Deborah Madison

Editor's Note

Nutritional information is based on 6 servings, includes 1/8 teaspoon of added salt per serving, but does not include extra virgin olive oil for finishing or freshly grated Parmesan.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

235kcal (12%)
296mg (12%)
41g
10g
2g (4%)
0g
0g (2%)
1g
1g
0mg (0%)
1g
14g
112mg
978mg
15mcg RAE (0%)
5mg (8%)
85mg (8%)
3mg (19%)
FROM THE KITCHEN OF...

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