Tuscan Farro and Baby White Beans con Pecorino Pressure Cooker Recipe

Recipe Category: White-Bean


Tuscan Farro And Baby White Beans Con Pecorino Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

  • 3 tablespoons olive oil
  • 1 white onion, finely chopped
  • 1 clove garlic, minced
  • 3 ribs celery, finely chopped
  • 1 medium carrot or parsnip, finely chopped
  • ¼ cup finely chopped red or yellow bell pepper
  • 4 canned whole San Marzano plum tomatoes, chopped or crushed with your hands
  • 4 cups vegetable or low-sodium chicken broth
  • 1 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons chopped fresh flatleaf parsley
  • 1 cup dried baby white beans, soaked and drained
  • 1½ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained
  • sea salt and freshly ground black pepper.
  • ¾ cup freshly grated Pecorino Romano cheese, for serving
  • extra virgin olive oil, for serving.


  1. Heat the oil in a 5- to 7-quart pressure cooker over medium-high heat
  2. Add the onion, garlic, celery, carrot, and bell pepper, and cook, stirring a few times, until softened, 3 to 4 minutes
  3. Stir in the tomatoes, broth, wine, and parsley
  4. Stir in the drained beans and farro
  5. The liquid should be at least a full inch over the solids
  6. If not, add some water
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 10 minutes
  11. Remove the pot from the heat and let stand for 5 minutes
  12. Open the cooker with the Quick Release method
  13. Be careful of the steam as you remove the lid
  14. The farro should be al dente (tender but chewy) and the beans tender
  15. If not cooked, relock the cooker, bring back up to HIGH pressure, and cook another 5 minutes
  16. Quick Release the pressure again and gently stir
  17. Transfer to a serving bowl and serve hot, topped with the Pecorino cheese and a drizzle of extra virgin olive oil
  18. Serve with crusty bread, preferably Tuscan, which is saltless

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