ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm White Bean Salad with Smoked Trout

Photo: Raymond Hom
Active time 15 mins
Total time 40 mins
Yield 6
Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans become creamy in just seven minutes.


  • 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

How to Make It

  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.