Warm White Bean Salad with Smoked Trout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 pound great northern or other small dried white beans, sorted and rinsed |
2 ounces (thick slices) pancetta or bacon, chopped |
1 clove garlic, minced |
1 (large) carrot, cut into 1/2-inch dice |
1 teaspoon rosemary, finely chopped |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 1/2 tablespoons lemon juice, freshly squeezed |
salt |
freshly ground black pepper |
5 ounces skinless smoked trout or 1 jar imported italian tuna in olive oil, flesh flaked (smoked trout); drained and flaked (italian tuna) |
2 tablespoons flat-leaf parsley, chopped |
Directions:
1. To quick-soak the beans, put them in the pressure cooker and cover with 3 inches of water. Cover and bring to high pressure. Turn off the heat and let the pressure release naturally, about 5 minutes. Uncover and let cool, about 20 minutes.
2. Drain and rinse the beans. Return them to the pressure cooker. Add the pancetta, garlic, carrot, rosemary and 1 tablespoon of the olive oil. Add 3 cups of water and bring to a boil. Cover and close the pressure cooker according to the manufacturer's instructions. Cook over very low heat, maintaining high pressure for 7 minutes. Let the pressure release naturally, then uncover and drain the beans.
3. Transfer the beans to a large, wide bowl or deep platter. Add the lemon juice and remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the trout on top, sprinkle with the parsley and serve right away or at room temperature.
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