Peasant Fare: Pressure Cooker Ligurian Bean Stew

Name: Peasant Fare: Pressure Cooker Ligurian Bean Stew
Ingredients: 1 heaping cup (200g) of Chickpeas (or Garbanzo Beans), dry; 1 heaping cup (200g) of Canellini (or Navy) Beans, dry; ½ cup (100g) Perlated Barley; 1 Garlic Clove; 1 Tbsp. Olive Oil (see notes).; The spices of your choosing (maximum 3). I used:; 1 clove, 3-5 pepper kernels, 2-3 coriander seeds; 4 cups or 1 L Water; Salt and Pepper to Taste (I used 2 tsp. Salt and 1 tsp. ground pepper); Unrefined or High-quality Extra Virgin Olive Oil to finish; Ricotta Salata or Pecorino Romano, peeled into ribbons; Tea Infuser ( to hold the spices)

"The January cover of La Cucina Italiana caught my eye with a wonderfully wintery soup. The recipe seemed like..."

INGREDIENTS

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1 heaping cup (200g) of Chickpeas (or Garbanzo Beans), dry

•

1 heaping cup (200g) of Canellini (or Navy) Beans, dry

•

½ cup (100g) Perlated Barley

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1 Garlic Clove

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1 Tbsp. Olive Oil (see notes).

•

The spices of your choosing (maximum 3). I used:

•

1 clove, 3-5 pepper kernels, 2-3 coriander seeds

•

4 cups or 1 L Water

•

Salt and Pepper to Taste (I used 2 tsp. Salt and 1 tsp. ground pepper)

•

Unrefined or High-quality Extra Virgin Olive Oil to finish

•

Ricotta Salata or Pecorino Romano, peeled into ribbons

•

Tea Infuser ( to hold the spices)

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