White Beans with Roasted Red Pepper and Pesto

White Beans with Roasted Red Pepper and Pesto
Photo by Randy Mayor

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon olive oil
  • 2 tablespoons extravirgin olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Beans:
  • 1 cup chopped bottled roasted red bell peppers
  • + 13 more ingredients
    • 2 tablespoons water
    • 2 cups loosely packed basil leaves
    • Pesto:
    • 1 teaspoon salt
    • 10 cup water, divided
    • ¼ teaspoon freshly ground black pepper
    • 1 pound dried Great Northern beans
    • 2 garlic cloves, crushed
    • 1 tablespoon chopped fresh sage
    • 1 tablespoon balsamic vinegar
    • 1 garlic clove, crushed
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 1 ½ cups coarsely chopped onion

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

View full recipe at My Recipes

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