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

Ingredients

  • Pesto:
  1. 2 cups loosely packed basil leaves
  2. 1/2 cup (2 ounces) grated fresh Parmesan cheese
  3. 2 tablespoons pine nuts, toasted
  4. 2 tablespoons water
  5. 2 tablespoons extravirgin olive oil
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon freshly ground black pepper
  8. 1 garlic clove, crushed
  • Beans:
  1. 1 pound dried Great Northern beans
  2. 10 cup water, divided
  3. 1 1/2 cups coarsely chopped onion
  4. 1 tablespoon chopped fresh sage
  5. 1 tablespoon olive oil
  6. 2 garlic cloves, crushed
  7. 1 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1 cup chopped bottled roasted red bell peppers
  10. 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.
  3. Close lid securely; bring to high pressure over high heat.
  4. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water.
  5. Remove lid; drain beans.
  6. Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker.
  7. Close lid securely; bring to high pressure over high heat.
  8. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes.
  9. Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes.
  10. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid.
  11. Return bean mixture and reserved 1 cup liquid to cooker.
  12. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar.
  13. Stir well to combine. Top bean mixture with pesto.