Name: Warm White Bean Salad with Smoked Trout
Yield: 6
Ingredients: 1/2 lb. Great Northern or other small dried white beans -; 2 oz. pancetta or bacon -; 1 clove garlic -; 1 large carrot -; 1 tsp. rosemary -; 1 tbsp. extra-virgin olive oil -; 3 c. water -; 1 1/2 tbsp. lemon juice -; 1/4 c. extra-virgin olive oil -; Salt -; Freshly ground black pepper -; 5 oz. skinless smoked trout or 1 jar imported Italian tuna in olive oil -; 2 tbsp. flat-leaf parsley -

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Ingredients for - Warm White Bean Salad with Smoked Trout

1. 1/2 lb. Great Northern or other small dried white beans -

2. 2 oz. pancetta or bacon -

3. 1 clove garlic -

4. 1 large carrot -

5. 1 tsp. rosemary -

6. 1 tbsp. extra-virgin olive oil -

7. 3 c. water -

8. 1 1/2 tbsp. lemon juice -

9. 1/4 c. extra-virgin olive oil -

10. Salt -

11. Freshly ground black pepper -

12. 5 oz. skinless smoked trout or 1 jar imported Italian tuna in olive oil -

13. 2 tbsp. flat-leaf parsley -

How to cook deliciously - Warm White Bean Salad with Smoked Trout

1. Stage

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.

2. Stage

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.

3. Stage

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.