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Put the haricot beans and kidney beans in separate bowls. Cover with plenty of boiling water and leave to soak for one hour.
Drain and thoroughly rinse the soaked pulses in fresh water. Peel all the vegetables. Cut the carrots and turnips into small, narrow strips.
Cut the artichoke hearts into triangles. Cut the french beans into 4cm lenghs.
Chop the onion. Dice red peppers. Cut the flesh of the lemon into small cubes.
Heat the oil in the open pan and soften the chopped onion for 3 minutes, and the pepper for 2 minutes.
Add all the fresh vegetables; soaked beans; crushed garlic; bouquet garni and lemon cubes. Cook for 5 minutes without lid.
Season and pour in 600 ml water. Use pressure level 1. close lid and bring to full pressure. Cook for 15 minutes.
Turn the pessure selctor to the steam release position or place the cooker under cold running water. Meanwhile, cook the frozen petits pois and sweetcorn in a Pan of boiling salted water, as directed on the packet.
Drain. Mix all the vegetables together and serve hot or cold.