Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Robin Kline
Recipe by Cooking Light May 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup bean mixture and 2 tablespoons pesto)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.

    Advertisement
  • 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.

Nutrition Facts

292 calories; calories from fat 25%; fat 8g; saturated fat 2.1g; mono fat 4.1g; poly fat 1.2g; protein 16.3g; carbohydrates 40.5g; fiber 12.7g; cholesterol 5mg; iron 3.9mg; sodium 542mg; calcium 212mg.
Advertisement
Advertisement