500 g of white beans
2 liters of water
2 sprigs of rosemary
1 tender pork knuckle bone with a little meat
1/4 cup of olive oil (60 ml)
3 cloves of garlic, minced
2 medium onions, chopped (200 g)
1/2 teaspoon of salt
a pinch of black pepper
12 slices of Italian or French bread (to serve)
500 g of white beans
2 liters of water
2 sprigs of rosemary
1 tender pork knuckle bone with a little meat
1/4 cup of olive oil (60 ml)
3 cloves of garlic, minced
2 medium onions, chopped (200 g)
1/2 teaspoon of salt
a pinch of black pepper
12 slices of Italian or French bread (to serve)
In a pressure cooker, bring the beans, water, and rosemary to a boil over high heat until it starts to clear
Reduce the heat and cook for 20 minutes
Turn off the heat, let it finish pressing, then open the lid
Add the pork knuckle bone and simmer in the pot without a lid for a few more minutes
In a small pan with olive oil, sauté the garlic and onion until they caramelize
Combine them with the beans
Continue cooking the beans in the pressure cooker with the lid off for about 30 minutes or until they are very tender
Season with salt and black pepper
Remove the bone and serve the beans with slices of bread
376 calories per serving
512 calories per serving with bread
