White Beans With Roasted Red Pepper And Pesto - cooking recipe

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

Preparation

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 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.