CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
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.
Pesto:2 cups loosely packed basil leaves1/2 cup (2 ounces) grated fresh Parmesan cheese2 tablespoons pine nuts, toasted2 tablespoons water2 tablespoons extravirgin olive oil1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1 garlic clove, crushed Beans:1 pound dried Great Northern beans10 cup water, divided1 1/2 cups coarsely chopped onion1 tablespoon chopped fresh sage1 tablespoon olive oil2 garlic cloves, crushed1 teaspoon salt1/4 teaspoon freshly ground black pepper1 cup chopped bottled roasted red bell peppers1 tablespoon balsamic vinegar
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.
Nutritional Info 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
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