White Beans With Roasted Red Pepper And Pesto

• Pesto
• 2 cups loosely packed basil leaves
• 1/2 cup grated fresh parmesan cheese
• 2 tablespoons pine nuts, toasted
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 garlic clove, crushed
• Beans
• 1 lb dried great northern beans
• 10 cups water, divided
• 1 1/2 cups coarsely chopped onions
• 1 tablespoon chopped fresh sage
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup chopped bottled roasted red pepper
• 1 tablespoon balsamic vinegar

1. To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
2. To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker.
3. 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.
4. Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker.
5. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes.
6. 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.
7. 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.

pesto, basil, parmesan cheese, pine nuts, water, extra virgin olive oil, salt, fresh ground black pepper, garlic, beans, beans, water, onions, fresh sage, olive oil, garlic, salt, fresh ground black pepper, red pepper, balsamic vinegar

Taken from www.food.com/recipe/white-beans-with-roasted-red-pepper-and-pesto-492137 (may not work)