White Beans with Roasted Red Pepper and Pesto

Randy Mayor; Melanie J. Clarke

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.

Yield: 8 servings (serving size: about 3/4 cup bean mixture and 2 tablespoons pesto)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.3g
  • Carbohydrate: 40.5g
  • Fiber: 12.7g
  • Cholesterol: 5mg
  • Iron: 3.9mg
  • Sodium: 542mg
  • Calcium: 212mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Beans with Roasted Red Pepper and Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy