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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.2
  • Total Fat: 8.8 g
  • Cholesterol: 5.6 mg
  • Sodium: 158.5 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 22.1 g
  • Protein: 16.9 g

View full nutritional breakdown of CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto calories by ingredient
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CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto

Submitted by: MYSHELLE10


Number of Servings: 8

Ingredients

    Pesto:
    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

    Beans:
    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


Preparation
To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.

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.

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.
Yield

8 servings (serving size: about 3/4 cup bean mixture and 2 tablespoons pesto)


Number of Servings: 8

Recipe submitted by SparkPeople user MYSHELLE10.






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Member Ratings For This Recipe

  • This looks very good. I have a smaller pressure cooker and was wanting to learn how to use it. I may try halving the recipe; but will check cookbook that came with it to ensure proportions. Hoping to get tender beans. - 8/10/09

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