Warm White Bean Salad

This side has Italian flavors, so consider it a go-to accompaniment for shrimp or scallops in just about any way you can prepare them. Or make a Tuscan T-bone by rubbing the meat with olive oil, a little minced garlic, crunchy sea salt, and ground black pepper, then grilling to rare or medium-rare. Serve this warm salad spooned on top of the steak.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Diet

Low Carb, Low Fat, Vegan, Vegetarian

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

15-30 min, 6 servings, contributed, cook 12 min, drained and rinsed capers, dried cannellini, easy, fresh parsley leaves, fresh rosemary leaves, garlic cloves, low carb, low fat, max pressure cook, modern, olive oil, prep 10 min, pressure cook, red onion, red pepper flakes, side dish, table salt, vegan, vegetarian, water, white wine vinegar

Prep Time

10 min

Cook Time

12 min

Servings

6 servings

Ingredients

1 1/2 cups dried cannellini
Water
1/4 cup olive oil
2 tbsp white wine vinegar
1 small red onion
1/4 cup fresh parsley leaves
2 medium garlic cloves
2 tsp drained and rinsed capers
2 tsp fresh rosemary leaves
1/2 tsp table salt
1/4 tsp red pepper flakes

Instructions

Soak the beans in a big bowl of water for at least 8 hours or up to 12 hours. Drain in a colander set in the sink.
Pour the beans into the cooker. Add enough water so they’re submerged by 2 inches. Add 1 tablespoon olive oil and lock the lid onto the cooker.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
As the beans cook, whisk the remaining 1⁄4 cup olive oil and the vinegar in a large, heat-safe serving bowl until smooth. Stir in the onion, parsley, garlic, capers, rosemary, salt, and red pepper flakes.
When the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Drain the contents of the hot insert into a colander set in the sink. Shake the colander to make sure the beans dry well. Dump them into the bowl with the dressing and toss well. Serve warm.

Notes

Beyond
• You must halve the recipe for a 3-quart cooker.
• This salad is a good base for canned, Italian-style tuna, particularly the tuna packed in olive oil. Crumble it on top or toss it into the salad after you’ve mixed the beans into the dressing.

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