White Beans With Roasted Red Pepper and Pesto |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Cooking Light 2005 Ingredients:
2 cups loosely packed basil leaves |
1/2 cup grated fresh parmesan cheese |
2 tablespoons pine nuts, toasted |
2 tablespoons water |
2 tablespoons extra virgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 garlic clove, crushed |
1 lb dried great northern beans |
10 cups water, divided |
1 1/2 cups coarsely chopped onions |
1 tablespoon chopped fresh sage |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup chopped bottled roasted red pepper |
1 tablespoon balsamic vinegar |
Directions:
1. To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
2. To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker.
3. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water. Remove lid; drain beans.
4. Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker.
5. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes.
6. Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid.
7. Return bean mixture and reserved 1 cup liquid to cooker. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar. Stir well to combine. Top bean mixture with pesto.
|
|