1 1/2 cups of braised beans (300g)
200 g of penne pasta
1 large onion (150 g) finely chopped
4 garlic cloves, minced
1/4 cup of butter (50 g)
180 g of smoked pork loin, cut into 0.5 cm cubes
2 tablespoons of chopped fresh parsley
1/2 teaspoon of salt
1 1/2 cups of braised beans (300g)
200 g of penne pasta
1 large onion (150 g) finely chopped
4 garlic cloves, minced
1/4 cup of butter (50 g)
180 g of smoked pork loin, cut into 0.5 cm cubes
2 tablespoons of chopped fresh parsley
1/2 teaspoon of salt
In a pressure cooker, place the braised beans, cover with 2 1/2 liters of water, and secure the lid
Bring to a boil over high heat (when it starts to clear)
Reduce the heat to low and cook until the beans are tender (around 30 minutes)
Place the cooker under running water and let the steam escape
Open the cooker, drain the broth, and reserve the beans
In a large pot or wok, bring 2 liters of water with 1 tablespoon of salt to a boil over high heat
Add the penne pasta in one go and cook, stirring occasionally with a wooden spoon, until al dente (around 15 minutes)
Drain and reserve
In a large skillet, sauté the onion and garlic in butter over medium heat, stirring occasionally, until the onion is tender (around 5 minutes)
Add the reserved beans, pork loin, parsley, and salt, stir well, and cook until warmed through (about 1 minute)
Transfer to a bowl and serve immediately
250 calories per serving
