This stew brings dried white beans, chickpeas and broad beans together in one pot, cooked under pressure while carefully timing their different textures. Finished with olive oil and a little vegetable, it stays light rather than heavy. Getting all three legumes tender at the same time takes some skill, but done right it is a filling, wholesome main course.
Soak the dried white beans, chickpeas and broad beans separately, covered with plenty of water, overnight at room temperature; drain and rinse the next day.
Sauté the onion in half the olive oil until translucent, add the carrot and tomato paste, and continue cooking for a few more minutes.
Add the drained white beans, chickpeas and broad beans to the pot, cover with hot water, add the salt, pepper, chilli flakes and bay leaves, then seal the pressure cooker lid; once it starts hissing, cook on low heat for 45 minutes.
Let the pressure release on its own before opening the lid, and check the beans; if the stew is too watery, simmer uncovered for another 10 minutes.
Remove from the heat and let it rest for 5 minutes, then drizzle with the remaining olive oil and serve hot.
Since you are cooking three legumes together, choose beans of a similar size, or one will turn to mush while another stays firm. Do not open the pressure cooker before it has released on its own, a sudden drop in pressure breaks the beans apart.
Chickpeas and broad beans soften a little more slowly than white beans; if you put the larger-grained one in water an hour earlier instead of all at once, the cooking times line up better.
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