White Beans With Roasted Red Pepper And Pesto Recipe

Name: White Beans With Roasted Red Pepper And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pesto, 2 cups loosely packed basil leaves, 1/2 cup grated fresh parmesan cheese, 2 tablespoons pine nuts, toasted, and more.

Yes, White Beans With Roasted Red Pepper And Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Beans With Roasted Red Pepper And Pesto

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