Warm White Bean Salad
By :The Instant Pot Bible by Bruce Weinstein
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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.
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Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Dried Cannellini
Prep Time 10 minutes
Cook Time 12 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups dried cannellini or great northern beans
  • Water as needed
  • 1/4 cup olive oil plus 1 tablespoon
  • 2 tbsp white wine vinegar
  • 1 small red onion chopped (1/2 cup)
  • 1/4 cup fresh parsley leaves loosely packed, finely chopped
  • 2 medium garlic cloves peeled and minced (2 teaspoons)
  • 2 tsp drained and rinsed capers finely chopped
  • 2 tsp fresh rosemary leaves finely chopped
  • 1/2 tsp table salt
  • 1/4 tsp red pepper flakes
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Dried Cannellini
Prep Time 10 minutes
Cook Time 12 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups dried cannellini or great northern beans
  • Water as needed
  • 1/4 cup olive oil plus 1 tablespoon
  • 2 tbsp white wine vinegar
  • 1 small red onion chopped (1/2 cup)
  • 1/4 cup fresh parsley leaves loosely packed, finely chopped
  • 2 medium garlic cloves peeled and minced (2 teaspoons)
  • 2 tsp drained and rinsed capers finely chopped
  • 2 tsp fresh rosemary leaves finely chopped
  • 1/2 tsp table salt
  • 1/4 tsp red pepper flakes
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  4. Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  5. 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.
  6. 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.
Recipe 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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