Warm White Bean Salad With Smoked Trout Recipe

Name: Warm White Bean Salad With Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Great Northern or other small dried white beans, sorted and rinsed; 2 ounces (thick slices) pancetta or bacon, chopped; 1 clove garlic, minced; 1 (large) carrot, cut into 1/2-inch dice; 1 teaspoon rosemary, finely chopped; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 1/2 tablespoons lemon juice, freshly squeezed; Salt; Freshly ground black pepper; 5 ounces skinless smoked trout or 1 jar imported Italian tuna in olive oil, flesh flaked (Smoked trout); drained and flaked (Italian tuna); 2 tablespoons flat-leaf parsley, chopped

Servings: persons

1/2 pound Great Northern or other small dried white beans, sorted and rinsed
2 ounces (thick slices) pancetta or bacon, chopped
1 clove garlic, minced
1 (large) carrot, cut into 1/2-inch dice
1 teaspoon rosemary, finely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 tablespoons lemon juice, freshly squeezed
Salt
Freshly ground black pepper
5 ounces skinless smoked trout or 1 jar imported Italian tuna in olive oil, flesh flaked (Smoked trout); drained and flaked (Italian tuna)
2 tablespoons flat-leaf parsley, chopped

1
To quick-soak the beans, put them in the pressure cooker and cover with 3 inches of water. Cover and bring to high pressure. Turn off the heat and let the pressure release naturally, about 5 minutes. Uncover and let cool, about 20 minutes.
2
Drain and rinse the beans. Return them to the pressure cooker. Add the pancetta, garlic, carrot, rosemary and 1 tablespoon of the olive oil. Add 3 cups of water and bring to a boil. Cover and close the pressure cooker according to the manufacturer's instructions. Cook over very low heat, maintaining high pressure for 7 minutes. Let the pressure release naturally, then uncover and drain the beans.
3
Transfer the beans to a large, wide bowl or deep platter. Add the lemon juice and remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the trout on top, sprinkle with the parsley and serve right away or at room temperature.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound Great Northern or other small dried white beans, sorted and rinsed, 2 ounces (thick slices) pancetta or bacon, chopped, 1 clove garlic, minced, 1 (large) carrot, cut into 1/2-inch dice, and more.

Yes, Warm White Bean Salad With Smoked Trout falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm White Bean Salad With Smoked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions