Warm White Bean Salad with Smoked Trout

Ingredients

• 15 servings pepper black freshly ground
• 1 large carrots cut into 1/2-inch dice (large)
• 2 tablespoons flat parsley chopped
• 1 clove garlic minced
• 0.5 pound navy dried white rinsed
• 1.5 tablespoons juice of lemon freshly squeezed
• 0.3 cup olive oil extra virgin extra-virgin
• 2 ounces pancetta thick chopped ( slices)
• 1 teaspoon rosemary finely chopped
• 15 servings salt 
• 5 ounces tuna in olive oil smoked skinless italian flaked drained ( trout) ( tuna)

Equipment

• bowl
• pressure cooker

Directions

1. To quick-soak the beans, put them in the pressure cooker and cover with 3 inches of water. Cover and bring to high pressure. Turn off the heat and let the pressure release naturally, about 5 minutes. Uncover and let cool, about 20 minutes.
2. Drain and rinse the beans. Return them to the pressure cooker.
3. Add the pancetta, garlic, carrot, rosemary and 1 tablespoon of the olive oil.
4. Add 3 cups of water and bring to a boil. Cover and close the pressure cooker according to the manufacturer's instructions. Cook over very low heat, maintaining high pressure for 7 minutes.
5. Let the pressure release naturally, then uncover and drain the beans.
6. Transfer the beans to a large, wide bowl or deep platter.
7. Add the lemon juice and remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the trout on top, sprinkle with the parsley and serve right away or at room temperature.