Dinner

CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto is for Dinner.

CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto takes 10 minutes to prepare.

CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto takes 25 minutes to cook.

CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto makes 8 servings.

The ingredients for CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto are:

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

Here is how you make CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto:

PreparationTo 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 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.Yield8 servings (serving size: about 3/4 cup bean mixture and 2 tablespoons pesto)Number of Servings: 8Recipe submitted by SparkPeople user MYSHELLE10.

The nutritional information for CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 240.2

• Total Fat: 8.8 g
• Cholesterol: 5.6 mg
• Sodium: 158.5 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 22.1 g
• Protein: 16.9 g

The dietary needs meet for CL: Pressure Cooker White Beans with Roasted Red Pepper and Pesto is Vegetarian