Brothy White Beans with Pesto & Parm

Prep & Cook Instructions

Electric Pressure Cooker Directions

1. Sort the beans in a colander, removing any stones, wrinkled or broken beans; rinse under cold water. 
2. Combine beans, stock, garlic, olive oil, salt and red pepper flakes in the pot of a 6-qt. electric pressure cooker; stir. Close and lock the lid. Turn the steam release handle to Sealing. Select Pressure Cook and Pressure Level at High, then adjust the [+] or [-] buttons to set for 30 minutes. 
3. When the time is up, press Cancel and wait 15 minutes before releasing the steam by using a wooden spoon to carefully turn the steam release handle to Venting. When pressure valve drops, carefully remove lid. Stir in 1 Tbsp. vinegar. Taste and add more vinegar, if desired. 
4. To serve, ladle desired amount of broth and beans into soup bowls; stir in a large spoonful of pesto in each bowl and sprinkle with parmesan.

Tips:

• To store remaining beans and broth, let cool and transfer to a covered container and refrigerate up to 3 or 4 days. To freeze, cool and portion beans and broth into single servings in zip top bags up to 2 months.
• Adding the oil when cooking beans in a pressure cooker is important to minimize the starchy foam from clogging the steam vent.
• Drained beans are versatile to add to soups, pastas, salads, bowls, burritos, dips, nachos, veggie burger recipes.
• Pressure Cooker Timing Guide:
  • Time to Come to Pressure: About 19 minutes
  • Pressure Cook Time: 30 minutes
  • Steam Release Time: 15 minutes