1 handfull Lima beans aka butter beans
50 gm of panchetta or bacon, or whatever salted pork is on sale
1 medium carrot, chopped in large pieces
5 cloves of garlic
1/2 of a small kabocha squash (or favourite squash of your choosing)
1 bunch of kale
7 whole black
5 bay leaves
1 bottle of bean of your choosing
1/2 can of chicken stock
salt and pepper to taste
4 oyama sausages for eating!
1. If you remember, you can soak the beans overnight.... if you're like me you don't have the foresight to do that so you soak them while you prepare the rest of the ingredients.
2. Have you butcher slice the panchetta nice and thin like proscuitto, then roll up and slice into thin chiffonade like pieces. Heat up the pressure cooker on medium heat and add 1 tablespoon of olive oil and fry up the panchetta until it is nice and crispy. Remove the panchetta from the pressure cooker with chopsticks so that the oil remains in the pot and reserve for garnish later (and snacking).
3. Skin and quarter the onion and skin and smash the garlic and add to the pot. Add the 6 sprigs of fresh rosemary. Saute until aromatic and slightly browned.
4. Add the beer and stock and deglaze the pot. Drain the beans and add to the cooking liquid. Add approximately 1 cup of water, or until there is about 2 cm of liquid over the beans. Place the bay leaves and peppercorns in a large tea infuser and place into the pot. Put the pressure cooker lid on and cook for 1 hour.
5. After checking the doneness of the beans, season the beans. If the beans are not done yet, cook for a little longer. Add the salt and pepper to taste. Also add the squash that has been peeled and sliced into large pieces and the carrot. Pressure cook for 10 - 15 minutes or until desired texture is achieved.
6. Slice and fry up the sausage, drain.
7. Add kale to the pressure cooker and allow to come up to pressure. Release pressure ,the steam should have cooked the kale.
8. Serve up the beans and squash and kale on a plate, top with sausage and garnish with delicious panchetta. Enjoy!