- 1/2 pound Great Northern or other small dried white beans, sorted and rinsed
- 2 ounces thickly sliced pancetta or bacon, chopped
- 1 garlic clove, minced
- 1 large carrot, cut into 1/2-inch dice
- 1 teaspoon finely chopped rosemary
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- Freshly ground black pepper
- 5 ounces skinless smoked trout, flesh flaked, or 1 jar imported Italian tuna in olive oil, drained and flaked
- 2 tablespoons chopped flat-leaf parsley
How to make this recipe
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.
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.
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.
Floral, minerally Chenin Blanc.