Ingredients
- 160 g dried white beans
- 250 g green asparagus
- 250 g cocktail tomatoes
- 1 ts pickled green peppercorns
- 2 tbs honey
- 4 tbs cider vinegar
- 2 tbs olive oil
- 2 ts salt
- 50 g rocket
Preparation
1. Soak the beans in cold water overnight.
2. Add the drained beans to the small pot and cover with water. Cover with Secuquick softline and close.
3. Heat the pot on highest levl until the turbo window is reached, switch to a low level and cook for about 5 minutes in the turbo area.
4. At the end of cooking time, put the pot in the inverted lid and allow it depressurize by itself.
5. Meanwhile, clean the asparagus and add dripping wet to the large pot. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 12 minutes in the vegetable area.
6. Clean and halve the cocktail tomatoes. Finely chop the peppercorns, stir with honey, vinegar, olive oil and salt. Clean the rocket and cut into fine strips.
7. Remove Secuquick. Mix the beans, tomatoes and rocket with the dressing. Plate with asparagus and serve.
This recipe has been tested and approved by AMC.
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