Minted White Beans with Pistachios Pressure Cooker Recipe

Minted White Beans With Pistachios Pressure Cooker Recipe

Ingredients

Makes about 4 cups – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 1½ cups dried Great Northern or navy white beans, soaked and drained
• 2 (14-ounce) cans vegetable broth
• 2 tablespoons olive oil
• 3 tablespoons finely chopped fresh mint
• sea salt and freshly ground black or white pepper
• ½ cup toasted pistachios, chopped

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the broth, oil, and water to cover if necessary but not past the halfway mark of the pot
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 10 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. The beans should be tender but not mushy
11. Let cool completely
12. If not using immediately, store the beans in their cooking liquid in the refrigerator and drain before making the salad
13. In a medium serving bowl, combine the drained cooled beans and mint
14. Season with salt and pepper to taste
15. Cover with plastic wrap and let stand at room temperature until serving
16. Just before serving, stir in the pistachios (you want them to stay crunchy)

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