Ingredients
- 250 g dried white beans
- 750 ml beef broth
- 2 cloves of garlic
- 1 bunch parsley
- 75 g dried bacon (e.g., pancetta)
- 350 g waxy potatoes
- 1 onion
- 3 celery
- 200 ml red wine
- 280 g drained corn (canned)
- cayenne pepper
- salt, pepper
Preparation
1. Soak the beans in cold water for 8-12 hours.
2. Drain the beans and rinse briefly, add to pot together with the broth, cover with Secuquick softline and close.
3. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 20 minutes.
4. Peel and finely cut the garlic, finely chop the parsle and finely dice the bacon. Mix everything together.
5. Peel the potatoes and onion, clean celery and dice everything.
6. At the end of cooking time, depressurize the pot and remove Secuquick. Add the potatoes, onion, celery, red wine and half of the parsley mixture.
7. Cover with Secuquick again and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 5 minutes in the soft area.
8. Depressurize the pot and remove Secuquick. Add the corn and bring to a boil. Season to taste with cayenne pepper, salt and pepper and garnish with the rest of the parsley and bacon mixture.
This recipe has been tested and approved by AMC.
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