Cannellini Bean Stew
First recipe I learned to make in a pressure cooker. The beans are so creamy when done this way!
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- salt and pepper to taste
- 2 sprigs fresh thyme
- 6 cups chicken stock
- 2 sprigs fresh rosemary
- 1 tbs olive oil
- 14.5 oz canned diced tomatoes
- 1 cup fresh basil chopped
- 1 tbs balsamic vinegar
- 1 lb dried cannellini beans soaked overnight
- 12 oz smoked sausages cut into 1/4 inch rounds
- 1 1/2 lbs country style pork ribs cut into 1 inch chunks
- 1 1/2 tsp fennel seeds
- 2 cups spanish onion chopped
- 10 cloves fresh garlic peeled and chopped
- 10 canned anchovy fillets chopped
- Carbohydrate 55.383480245074 g
- Cholesterol 99.6757549831298 mg
- Fat 27.5039876322177 g
- Fiber 15.7026338747648 g
- Protein 45.4669125930936 g
- Saturated Fat 8.83896355159562 g
- Serving Size 1 1 Serving (650g)
- Sodium 978.838331361676 mg
- Sugar 39.6808463703092 g
- Trans Fat 3.13476169679948 g
- Calories 652 calories
Drain the beans. Add brown the meat in a bit of oil, add sausage, onion, garlic and herbs. Mix about until fragrant. Add all remaining elements to the pressure cooker. Bring to boil, close and lock the lid on the pressure cooker. Bring to high pressure and cook for 30 minutes. Release pressure, allow steam to escape and open lid. Stir in basil, olive oil and balsamic and serve. Can also cook on medium in a dutch oven for 1 hr. 30 minutes or until beans are creamy.
