White Beans With Roasted Red Pepper And Pesto Recipes

PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY

Steps:

• In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
• Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
• Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
• Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
• Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
• Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
• Enjoy!

WHITE BEANS WITH ROASTED RED PEPPER AND PESTO

Steps:

• To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
• To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker.
• Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water. Remove lid; drain beans.
• Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker.
• Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes.
• Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid.
• Return bean mixture and reserved 1 cup liquid to cooker. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar. Stir well to combine. Top bean mixture with pesto.