Crunchy Kidney Bean Salad with Lemon-Garlic Pressure Cooker Recipe

Crunchy Kidney Bean Salad With Lemon-Garlic Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

BEANS:

• 1 cup dried red kidney beans, soaked using Overnight Method and drained
• 3 cups water
• 1 tablespoon olive oil

SALAD:

• 1 medium red onion, diced
• 1 large red bell pepper, seeded and diced
• 1 large yellow bell pepper, seeded and diced
• ¾ to 1 cup loosely packed fresh flatleaf parsley leaves, to taste, chopped
• 2 cloves garlic, minced or pressed
• 3 to 4 tablespoons olive oil
• juice from 2 lemons
• sea salt and freshly ground black pepper

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the water and drizzle with the oil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 8 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 10 minutes
9. Be careful of the steam as you remove the lid
10. Drain the beans in a colander
11. Discard any loose skins that came off during cooking
12. Let cool to room temperature
13. Keeps in the reserved liquid in an airtight container 1 day in the refrigerator; you can also drain the beans and freeze up to 4 months
14. Place the beans in a medium salad bowl
15. Add the onion, bell peppers, parsley, and garlic and pour over the oil and lemon juice
16. With a rubber spatula, toss to coat, then taste for salt and pepper
17. This salad can be made 4 hours ahead; serve chilled or at room temperature

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