Warm White Bean Salad


  • 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
  • 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.
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