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White Beans with Roasted Red Pepper and Pesto

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: about 3/4 cup bean mixture and 2 tablespoons pesto)
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

  • 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

Nutrition Information

  • calories 292
  • caloriesfromfat 25 %
  • fat 8 g
  • satfat 2.1 g
  • monofat 4.1 g
  • polyfat 1.2 g
  • protein 16.3 g
  • carbohydrate 40.5 g
  • fiber 12.7 g
  • cholesterol 5 mg
  • iron 3.9 mg
  • sodium 542 mg
  • calcium 212 mg

How to Make It

  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.