Description
Pressure Cooker Cannellini Beans with Bacon, Swiss Chard and Pasta recipe - Italian style beans as a main course dish.
Ingredients
Scale
- 1 pound dried cannellini beans, sorted and rinsed
Brine
- 8 cups of water
- 1 tablespoon fine sea salt
Pasta
- 1 pound box pasta (preferably a tube shaped pasta; I used chiocciole)
- 1 tablespoon fine sea salt
Remaining ingredients:
- 8 ounces bacon
- 1 large onion, diced
- 1 bunch Swiss chard, stems cut into ½-inch pieces, leaves roughly chopped
- 2 cloves garlic, crushed
- ¼ teaspoon fine sea salt
- 1 sprig rosemary
- 6 cups water
- 1 Lemon, zested and juiced
Instructions
- Sort, rinse, and soak the beans: At least 8 hours before cooking, sort the cannellini beans, removing broken beans, stones or dirt clods. Rinse the beans, put them in a large container, cover with 2 tablespoons salt and 8 cups of water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight.
- Cook the pasta: Bring 2 quarts of water to a boil, add 1 tablespoon salt, and cook the pasta for the time listed on the box, then drain.
- Cook the bacon and sauté the aromatics: While the water is boiling for the pasta: Put the bacon in the pressure cooker pot over low heat, and cook until has rendered its fat and is crispy and brown, about 10 minutes. Remove the bacon to a paper towel lined plate, leaving as much of the bacon fat behind as possible. (There should be 1 to 2 tablespoons of fat left in the pan; if there is a lot less, add a little vegetable oil.) Turn the heat up to medium-high, add the onion, chard stems, and garlic. Sprinkle with 1/4 teaspoon salt, and sauté until the onions are softened, about 5 minutes.
- Pressure cook the cannellini beans for 15 minutes with a Quick Release: Rinse the cannellini beans, drain, and add to the pressure cooker. Add the rosemary sprig, pour in the water, then stir to combine. Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop PC. Quick release the pressure in the cooker. Remove the lid carefully, opening away from you - even when it's not under pressure, the steam in the cooker is very hot.
- Pressure cook the beans and chard for 3 minuets with a Quick Release: Drain the beans, reserving 1½ cups of the bean cooking liquid. Discard the rosemary stem. Return the beans to the pressure cooker, stir in the chard leaves and reserved bean cooking liquid. Lock the lid on the pressure cooker, and pressure cook at high pressure for 3 minutes (both electric and stovetop PCs). Quick release the pressure, and carefully remove the lid. Stir in the lemon juice, taste, and add more salt as needed.
- Serve: Put the drained pasta in a large bowl; top with the beans, then the bacon, then the lemon zest. Serve and enjoy!
Equipment
Buy Now → - Prep Time: 8 hours
- Cook Time: 45 minutes
- Category: Pressure Cooker
- Cuisine: Italian