Recipe: Pressure Cooker Ribollita Bean Stew with Leeks
Pressure cookers make easy work of dried beans, which have a better texture than canned beans, and are more space- and cost- effective too. This recipe for ribollita, a Tuscan bean stew with vegetables and bread, is tasty, nutritious, and bound to become a weeknight staple. Feel free to vary the bacon and vegetables with whatever you have in your kitchen (sausages, cabbage, onions, olives – this dish is endlessly adaptable).
Excerpted from the cookbook The World of Pressure Cooking, published by Fissler. Photo by Mathias Neubauer.
Serves 4
Equipment
Ingredients
250g dried large white beans
1 onion
2 garlic cloves
100g carrots
80g celery
1 leek
1 sprig sage
2 sprigs thyme
2 litres water
3 tbsp olive oil
100g bacon cubes
1 dried peperoncino chilli
Salt and pepper, to taste
50g grated Parmesan
1 tbsp chopped parsley
4 slices of toasted bread
1 onion
2 garlic cloves
100g carrots
80g celery
1 leek
1 sprig sage
2 sprigs thyme
2 litres water
3 tbsp olive oil
100g bacon cubes
1 dried peperoncino chilli
Salt and pepper, to taste
50g grated Parmesan
1 tbsp chopped parsley
4 slices of toasted bread
Method
- Rinse the beans and allow them to strain. Peel and finely dice the onion and garlic. Peel and finely dice the carrots. Wash and trim the celery and
leek, then cut into 1cm thick slices or rings. Wash and dry the herbs; chop up the thyme. - Heat the oil in the pressure cooker and fry the bacon until browned, then remove it. Sauté the onion and garlic in the remaining fat. Add the beans, sage and 2 litres of water.
- Place lid on the pressure cooker and seal.
For the Fissler Vitavit: Seat the heat on your hob to high and wait for the green ring to appear. Then lower the heat and set a timer for 20 minutes. Using a wooden spoon, carefully release the steam from a safe distance and open the lid.
For the Fissler Vitaquick: Seat the heat on your hob to high and wait for two white rings to appear. Then lower the heat and set a timer for 20 minutes. Using a wooden spoon, carefully release the steam from a safe distance and open the lid.
- Add the vegetables, thyme and peperoncino, then season with salt and pepper. Close the lid and seal the pressure cooker.
For the Fissler Vitavit: Cook the soup on setting 2, over high heat, and wait for the green signal. Reduce the heat and cook for 5 minutes. Using a wooden spoon, carefully release the steam from a safe distance and open the lid.
For the Fissler Vitaquick: Cook the soup on high until there one white ring on the indicator; then lower heat and cook for 5 minutes. Using a wooden spoon, carefully release the steam from a safe distance and open the lid.
- Remove the peperoncino chilli. Using a hand mixer, blend soup until it's half-smooth. Add 30g Parmesan. Taste and adjust seasoning. Spoon onto bowls, sprinkle with parsley, and serve with toasted bread and the remaining Parmesan.
