Cannellini Salad with Garlic Toast Pressure Cooker Recipe

Recipe Category: Tuscan


Cannellini Salad With Garlic Toast Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure


  • 1 cup dried white cannellini or white kidney beans, soaked using Overnight Method and drained
  • about 3 cups water
  • 1 tablespoon olive oil


  • 1 clove garlic, minced
  • 2 ribs celery, diced
  • ¼ cup loosely packed chopped fresh flatleaf parsley or basil
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • sea salt and freshly ground black pepper


  • 4 thick slices country-style bread
  • 1 to 2 cloves garlic, to taste, halved
  • ¼ cup extra virgin olive oil


  1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
  2. Add enough water to come 1 inch above the beans
  3. Drizzle with the oil
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 8 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Natural Release method; let stand for 10 minutes
  10. Be careful of the steam as you remove the lid
  11. Drain the beans in a colander
  12. Let cool to room temperature
  13. The beans will keep in their cooking liquid in an airtight container 1 day in the refrigerator; you can also drain the beans and freeze up to 4 months
  14. Place the beans in a medium salad bowl
  15. Add the garlic, celery, and parsley
  16. Pour over the oil and vinegar
  17. With a rubber spatula, toss to coat, then taste for salt and pepper
  18. This salad can be made 4 hours ahead
  19. Right before serving, toast the bread, then rub it on one side with the cut side of the halved garlic clove
  20. Drizzle each toast on one side with 1 tablespoon oil
  21. Serve the salad, chilled or at room temperature, with a piece of toast
  22. Tuscan Tuna, Pasta, and Cannellini Salad: Add 1 to 2 (7-ounce) cans tuna packed in olive oil, drained and flaked into chunks; 6 ounces small shell pasta cooked to al dente and drained; 4 cornichons, sliced, or 2 tablespoons diced dill pickle; 3 tablespoons capers; and ½ cup diced red onion to the cannellini salad
  23. Add more olive oil and vinegar if necessary

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