White Beans with Roasted Red Pepper and Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Add a green salad and crusty bread to this simple rustic dish for a satisfying supper. Simmer the beans on the stovetop if they're still not tender after cooking under pressure for 12 minutes. Ingredients:
2 cups loosely packed basil leaves |
1/2 cup (2 ounces) grated fresh parmesan cheese |
2 tablespoons pine nuts, toasted |
2 tablespoons water |
2 tablespoons extravirgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, crushed |
1 pound dried great northern beans |
10 cup water, divided |
1 1/2 cups coarsely chopped onion |
1 tablespoon chopped fresh sage |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup chopped bottled roasted red bell peppers |
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. 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.
3. Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes. 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. 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.
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