15-30 min6 servingsAmerican

Warm White Bean Salad

By Bruce Weinstein and Mark Scarbrough

6 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 12 min

Total Time: 15-30 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Diet: Low Carb, Low Fat, Vegan, Vegetarian

Yield: 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

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.

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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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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