White Beans With Roasted Red Pepper and Pesto

Total Time
40mins
Prep 10 mins
Cook 30 mins

Cooking Light 2005

Ingredients Nutrition

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.