See Also: Beans · Pressure Cooker · Vegetable Dishes
White Beans with Asparagus
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound dried white beans
1 onion
4-5 cloves garlic, slivered
1 teaspoon sea salt, maybe even more
1/4-1/2 teaspoon freshly ground white peppercorns
1 pound fresh asparagus, cut into pieces
extra-virgin olive oil
sprinkle of lemon juice or light vinegar
fresh basil leaves
In pressure cooker, place beans, chopped onion, slivered garlic, salt, and pepper. Add enough water to cover beans by about 2 inches. Place on lid. Bring to high pressure, reduce to steady medium pressure, and time for 25 minutes. Allow pressure to come down naturally, which will take about 10 minutes. Drain beans if any water remains. (Or cook beans at least 2 hours in a conventional manner) Cook asparagus, covered, for 4 minutes in microwave. To serve, place beans in serving bowls, add asparagus, drizzle with olive oil, sprinkle with lemon or vinegar and basil leaves, adding salt and pepper to taste.
Recipe created 1999-02-02.
