Warm White Bean Salad

By: Bruce Weinstein and Mark Scarbrough

Warm White Bean Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Vegan, Vegetarian
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
•\tYou must halve the recipe for a 3-quart cooker.
•\tThis 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. "]
cuisine icon Keywords
15-30 min, 6 servings, Bruce Weinstein and Mark Scarbrough, 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 icon Prep Time
10 min
cook icon Cook Time
12 min

serving icon 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.
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