White bean salad with ricotta and mint

30 min
- Preparation 20 min
- Resting 0 min
- Cooking 10 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

250 g Dried white broad beans
1 tsp. Oregano
2 Bay leaves
1 tsp. Baking soda
1 Onion
1 Garlic
2 Organic lemons (juice and zest)
2 tsp. Nonpareilles capers
60 ml Olive oil
Of sugar
bunch Of fresh mint
200 g Ricotta cheese
Salt and pepper to taste

Preparation

Step 1

Soak the beans for 8 hours or overnight, drain the next day, place in the pressure cooker and then cover with plenty of water. Peel and halve the onion. Then add the bay leaves, oregano, onion, salt and baking soda to the beans. Close the lid, heat on the highest setting and once it reaches cooking setting 2, simmer for 10 minutes.

g Dried white broad beans

tsp. Oregano

Bay leaves

tsp. Baking soda

Onion

Step 2

In the meantime, finely grate the garlic. Mix the juice and zest of the lemon with the garlic and capers in a bowl, stir in the olive oil and season with salt, pepper and a pinch of sugar. When the beans are cooked, release the pressure, open the lid and drain the beans in a sieve. Collect some of the cooking water.

Garlic

Organic lemons (juice and zest)

tsp. Nonpareilles capers

ml Olive oil

Of sugar

Salt and pepper to taste

Step 3

In a large bowl, mix the cooked beans with the dressing and the cooking water and leave to stand for approx. 30 minutes. Pluck the mint leaves from the stems and roughly chop. And finally mix them into the beans.

bunch Of fresh mint

Step 4

Arrange the salad in a shallow bowl and serve with ricotta.

g Ricotta cheese