Bean Recipes

[OakLeaf]

Oh, another one. I forgot about it because I don't make it very often because of the wheat berries. Not for the GF crowd unfortunately. But very easy and delicious! I adapted this for the pressure cooker from an LA Times recipe which credits Massimo Camia, chef-owner of Locanda Borgo Antico in Barolo, Italy.

1-1/2 c cranberry or borlotti beans
1-1/2 c chickpeas
3/4 c wheat berries
5 cups water
3 bay leaves
Olive oil (regular for cooking and EVOO for finishing)
1 tsp dried rosemary (or 3 sprigs fresh)
2 tsp dried rubbed sage (or 5 sprigs fresh)
Freshly ground black pepper
Salt

Soak chickpeas, cranberry beans and wheat berries separately at least 8 hours. Drain and rinse thoroughly.

Combine wheat berries, bay leaves, water and 2 tbsp olive oil in pressure cooker. Bring to high pressure and cook 16 minutes. Release using a quick-release method.

Add chickpeas, bring to high pressure and cook 4 minutes. Release using a quick-release method.

Add cranberry beans, bring to high pressure, cook 5 minutes, then allow pressure to come down naturally.

Check each type of bean and grain for doneness; simmer till done if all are not tender. Add rosemary, sage, pepper and salt. (If using fresh herbs, tie them in an herb bouquet.) Simmer to meld the flavors, 15 minutes to 1 hour. If desired, stir in additional EVOO and/or drizzle each serving with oil.

Per LA Times: 9 servings (not that many on my table, but leftovers are as good or better than fresh!), each serving: 299 calories; 15 grams protein; 50 grams carbohydrates; 14 grams fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 202 mg. sodium.