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Beans are so easy to prepare with the pressure cooker. These beans are delicious on their own or as a topping for bruschetta.
White Beans with Tomatoes and Sage
1 cup dry cannellini beans
4 cups water
1/2 ounce shallots
1 to 2 slivers garlic
3 tablespoons extra virgin olive oil
1/2 cup tomatoes, cut into small dice, about 1/2 medium tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
pinch crushed red pepper
3 sage leaves, thinly sliced
3 basil leaves, thinly sliced
Soak beans overnight; use enough water to cover the beans by 2 inches**.
Drain beans, rinse; drain again. Place beans in the cooking pot of the Cuisinart Pressure Cooker with 4 cups water. Lock lid in place. Select high pressure and set the time to 6 minutes. When audible beep sounds, use Quick Pressure Release to release all of the steam completely. When float valve drops, remove the lid carefully, tilting away from you to allow the steam to disperse. Beans may still be slightly firm, if so, select Simmer. Simmer until the beans are tender, up to 20 minutes. When beans are tender, drain completely. Dress the beans when they are still warm.
While beans are cooking, chop the shallot and garlic by using the Cuisinart Mini Prep Food Processor, reserve.
Toss warm beans with olive oil, reserved shallots and garlic, tomatoes, salt, pepper, red pepper, sage, and basil. Taste and adjust seasonings accordingly.
** Beans can also be soaked by this “quick soak” method: Place beans with two inches of water to cover in pressure cooker cooking pot. Select Brown and bring the water to a boil. Once the water comes to a boil remove pot and let sit for one hour – drain beans, rinse; drain again.

Servings: Makes about 2-1/2 cups

Nutritional information per serving

Calories 213 (35% from fat) • carb.26g • pro. 10g • fat 9g • sat. fat 1g • chol. 0mg • sod. 124mg • calc. 104mg • fiber 6g

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