Ingredients
- 250gr medium beans
- 2-3 carrots cut in washers
- 1 onion, chopped
- 2-3 celery stalks (cut into pieces or whole if you want to remove at the end)
- 1/2 cup olive oil
- 3 tomatoes, pureed (or 100ml tomato juice)
- parsley
- salt
Method
- In a large bowl, add hot water with some salt and add and leave the beans for 12 hours to rise.
- In a pressure cooker add enough water and boil the beans for 10 minutes.
- Strain the beans and discard the boiling water.
- In the pressure cooker sauté with olive oil the onion and the carrots.
- Add beans, stir and add all the rest. Tomato juice, celery and parsley.
- Add enough water until they cover and little more.
- Close the pressure cooker and let the ingredients boil for about 30′ (time is proportional to the pressure cooker, so cook as you usually cook legumes).
- When cooking time finished, let the pressure cooker to cool, open it, add some salt if needed and pepper, and put it again to the heat to boil for 10′ so the broth thickens.
Tips:
Try not to add salt when you cook legumes because salt causes legume peeling (most times).
Serve with feta cheese.
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