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Recipe Category: Pressure-Cooker
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White Bean Dip With Walnuts And Artichokes Pressure Cooker Recipe
Ingredients
Makes about 3 cups – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure
- 1 cup dried cannellini beans, soaked and drained
- 4 cups water
- 1 tablespoon olive oil
WHITE BEAN DIP:
- 4 to 6 green onions, to taste, trimmed
Leaves from ½ bunch fresh cilantro
- 1 to 2 cloves garlic, to taste, peeled
- ¾ cup walnut pieces
- 1 (6.75-ounce) jar marinated artichoke hearts, drained well
- ¼ cup white wine vinegar or Champagne vinegar
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- freshly ground black pepper
- ¼ teaspoon pure chile powder of your choice
- ¼ cup chopped roasted red pepper
- pita crisps or seeded crackers, for serving
Method
- Place the drained soaked beans in a 5- to 7-quart pressure cooker with the water and 1 tablespoon of the oil
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the heat as you remove the lid
- The beans should be very tender, but not mushy
- Drain in a colander, reserving ¼ cup of the cooking liquid; set aside to cool for 20 minutes
- In a food processor, chop the green onions and cilantro
- Remove to a bowl
- Add the garlic to the processor and chop
- Add the walnuts and pulse until chopped
- Add the cooked cannellini beans, artichoke hearts, vinegar, the remaining 4 tablespoons oil, salt, few grinds of black pepper, and chile powder
- Pulse to mash the beans, drizzling in some cooking liquid to adjust the consistency to your liking
- You want to leave the mixture a bit coarse
- Stir in half of the green onions and cilantro
- Place in a serving bowl and cover with plastic wrap
- Refrigerate for up to 2 hours to let the flavors develop; this is best eaten within hours of being made
- Serve at room temperature, sprinkled with the rest of the green onions and cilantro and the roasted red pepper
- Serve with pita crisps or seeded crackers
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