Mixed Beans in Broth with Parsley and Parmesan

1. 1

   Put the beans in a pressure cooker with the aromatics, oil, and 2 quarts water.

2. 2

   Bring the pressure to high and cook for 25 minutes.

3. 3

   Release the pressure, add 1 1/2 teaspoons salt, and if they need more cooking, return the beans to pressure for 5 minutes or simmer until tender.

4. 4

   Remove the aromatics.

5. 5

   Taste the beans for salt.

6. 6

   Serve them, with a little of their broth, in soup bowls with olive oil drizzled over the top, the parsley-garlic mixture, and pepper.

7. 7

   Grate the cheese over all or pass it separately.

* Per serving · 4 servings · Values may vary.

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