Cannellini Bean Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound cannellini beans
1 small onion, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
water to cover by 2 inches
4-6 green onions thinly sliced
2 cloves garlic, finely mashed
zest and juice of 1 lemon
coarse sea salt
freshly ground black pepper
1/4 cup finely snipped fresh Italian parsley
1/4 teaspoon oregano
1 can best quality tuna
1/3 to 1/2 cup extra virgin olive oil
Wash and pick over the beans. Place beans in pressure cooker, adding onion, salt and pepper. Add enough water to cover by about 2 inches. Place on pressure cooker lid and bring to high pressure. Reduce to medium pressure and cook for 25-30 minutes. (If beans were presoaked, cook only 10 minutes). Let pressure come down naturally for about 10 minutes. Release any remaining pressure, open and pour cooked beans into a beautiful bowl. Toss in remaining ingredients. You may wish to drizzle with more olive oil and also sprinkle on some freshly grated Parmigiano Reggiano cheese. Serve at room temperature, garnished with butter lettuce leaves.
Recipe created 2002-03-18.
