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Receta Three Bean Ribollita For The Pressure Cooker
by Global Cookbook

Three Bean Ribollita For The Pressure Cooker
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Ingredientes

  • 1/2 c. dry cannellini beans - (3-ounce)
  • 1/2 c. dry great northern beans - (3-ounce)
  • 1/2 c. dry pinto beans - (3 ounce)
  • 8 1/2 c. water
  • 4 ounce bacon cut 1/2" dice
  • 1 x onion cut 1/2" dice
  • 2 x garlic cloves chopped
  • 4 x carrots cut 1/2" dice
  • 2 x celery ribs strings removed,
  •     and cut 1/2" dice
  • 1/2 x savoy cabbage head - (abt 12-ounce) thinly sliced
  • 5 1/2 c. chicken stock or possibly broth skimmed of fat
  • 2 tsp minced fresh rosemary
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 slc day-old country-style bread, 1/2"-thick torn small pcs
  •     Freshly-grated Parmesan cheese (optional)

Direcciones

  1. Sort through the beans for stones or possibly dirt, and rinse under cool running water before you begin. To quick-soak beans, place them in the pressure cooker with 5 c. water. Bring to a boil, and attach cover. Reduce heat to medium, and allow pressure to build to the second red ring; adjust heat to maintain pressure. Cook for 3 min. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Drain beans in a coldander, and set aside.
  2. Place bacon in the pressure cooker over medium heat. Cook, stirring occasionally, till crisp, about 6 min. Remove bacon, and set aside. Add in onions and garlic to the bacon fat, and cook till the onions soften about 8 min.
  3. Add in reserved beans, carrots, celery, cabbage, chicken stock, 3 1/2 c. water, rosemary, and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium, attach cover, and bring pressure to second red ring. Adjust heat, and cook for 7 min. Turn off heat, and lower pressure using the natural release method.
  4. Remove cover, and stir in bread. Simmer soup till bread has softened and begins to break down, about 5 min. Stir in the reserved bacon; adjust the seasoning if necessary. Serve drizzled with extra-virgin extra virgin olive oil, and sprinkle with Parmesan cheese, if you like.
  5. This recipe yields 6 to 8 servings.