It’s a wonderful and healthy treat for weekend brunches. It tastes better the following day, so it’s nice to prepare the night before for your morning breakfast.
I cook all pulses in my pressure cooker but it can be cooked traditionally as well; cooking times are just longer.
Serves 4 people
Preparation: 45 minutes
- 250 gr. cannellini beans
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 smaal tin chopped tomatoes
- 2 teaspoons tomato concentrate
- 1 tbsp. brown sugar
- a hint nutmeg
- olive oil
- salt, pepper
Soak the beans for 6 hours or overnight.
In the pressure cooker, sweat the chopped garlic and onion in olive oil. Add the sliced carrots.
Pour the tin of tomato, and add the tomato concentrate, the nutmeg, brown sugar, salt and pepper. Lock the pressure cooker and cook.
Leave to cool down a bit and then puree the tomato sauce in the blender.
Put it back in the pressure cooker and add the beans previously rinsed. Cover with half a glass of water and cook again.