Built on a Spanish sofrito, this white bean stew simmers pre-cooked beans with tomato and smoked paprika under pressure in minutes. It is finished with airfryer-crisped garlic breadcrumbs and packs well in a container for a picnic.
Soften the onion and garlic in olive oil, then add the tomato and smoked paprika. Add the beans, seal the pressure cooker and cook for 10 minutes.
Toss the bread cubes with a pinch of garlic powder and crisp them in the airfryer at 200°C for 6 minutes until golden. If you do not have an airfryer, bake them in a preheated 200°C oven for 8 minutes instead.
Once the pressure has released, open the lid and stir in the spinach leaves to wilt for 2 minutes, then top with the crisp croutons before serving.
Add the smoked paprika right after deglazing the sofrito — adding it too late makes it taste bitter. Allergens: contains gluten (wheat).
Ben fasulyeyi 10 dakika yerine 12 dakika bastırdım, çünkü marketten aldığım hazır fasulye biraz sertti; krutonlar için de airfryer'da 6 dakika tam yeterli oldu, sarımsaklı kokusu mutfağa güzelce yayıldı.
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