Penne with Braised Beans

In a pressure cooker, add the braised beans, cover with 2 1/2 liters of water, and secure

Bring to a boil, then reduce heat to low and simmer for about 30 minutes until the beans are tender

Remove from heat, let cool slightly, then drain the liquid and reserve the beans

In a large pot or Dutch oven, bring 2 liters of water with 1 tablespoon of salt to a boil

Add the penne pasta in batches and cook, stirring occasionally, until al dente (about 15 minutes)

Drain and reserve

In a large skillet, cook the onion and garlic in butter over medium heat, stirring occasionally, until the onion is soft (about 5 minutes)

Combine the reserved beans, pork loin, parsley, salt, and pasta

Stir to combine and cook for about 1 minute until heated through

Transfer to a serving bowl and serve immediately

Approximately 250 calories per serving