White Beans With Roasted Red Pepper and Pesto

Submitted by dicentra

"Cooking Light 2005"

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 8

ingredients

• Pesto

• 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

• Beans

• 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.