500g 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 (60ml)
3 cloves of garlic, minced
2 medium onions, chopped (200g)
1/2 teaspoon of salt
1 pinch of black pepper
12 slices of Italian or French bread (to serve)
500g 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 (60ml)
3 cloves of garlic, minced
2 medium onions, chopped (200g)
1/2 teaspoon of salt
1 pinch of black pepper
12 slices of Italian or French bread (to serve)
In a pressure cooker, combine the beans, water, and rosemary and bring to a boil over high heat (when it starts to simmer)
Reduce the heat and cook for 20 minutes
Turn off, let the pressure release, and then unstamp
Add the pork knuckle bone and cook in the pot without lid for a few more minutes
In a small pan with olive oil, sauté the garlic and onions until they're tender
Combine them with the beans
Continue cooking in the pressure cooker with the lid off for about 30 minutes or until it's 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 slices
