Bacon and Butter Bean Casserole (Pressure Cooker) Recipe
Preparation Time: 10 minutesplus soaking time
Cooking time: 15 minutes on high pressure
Ingredients:
100 grams of dried butter beans
Two tablespoons of oil
750 grams of collar foreshock bacon joint (unsmoked and cut in
cubes of 2.5 cm)
One medium sized onion, sliced
Two chopped sticks of celery
600 ml of water or chocken stock
Two tablespoons of chopped parsley (fresh)
Fresh ground black pepper
Two teaspoons of corn flour
One tablespoon of cold water
Directions:
Put the beans in a bowl and leave to soak in boiling water for
an hour. Drain the beans.
Heat oil in an open cooker and add onion, bacon and celery. Cook
until they brown lightly.
Remove the cooker’s front and heat while stirring water, a
teaspoon of parsley and drained beans together with cubes of pepper.
Close the cooker and bring it up to H pressure for 15 minutes
then reduce pressure.
Dissolve corn flour in cold water and mix with mixture in the
open cooker. Heat to boil while stirring for at least one minute
until the sauce thickens. Adjust seasoning accordingly after
tasting.
Serve when sprinkled with the rest of the parsley.
