Ingredients
1/2 lb. Great Northern or other small dried white beans
2 oz. pancetta or bacon
1 clove garlic
1 large carrot
1 tsp. rosemary
1 tbsp. extra-virgin olive oil
3 c. water
1 1/2 tbsp. lemon juice
1/4 c. extra-virgin olive oil
salt
Freshly ground black pepper
5 oz. skinless smoked trout or 1 jar imported Italian tuna in olive oil
2 tbsp. flat-leaf parsley
Preparation
Step 1To 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.Step 2Drain 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.Step 3Transfer 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.
