Instant Pot Warm White Bean Salad
- Prep Time:
- 15 min
- Cooking Time:
- 40 + min
- Serves:
- 6 - 8
Ingredients
3 cups dried white beans (Great Northern, navy or cannellini beans)
1 Tbsp. Himalayan salt
2 GF dried bay leaves
3 medium carrots, cut into small cubes
2 celery ribs, cut into small cubes
1 red or yellow bell pepper, cut into small bite-size pieces
1 Tbsp. Apple cider vinegar
VINAIGRETTE
2 Tbsp. Apple cider vinegar
2 Tbsp. Extra virgin olive oil
3 green onions, thinly sliced
1 garlic clove, minced
1/2 tsp. GF dried oregano
1/4 tsp. GF smoked or sweet paprika
1/4 cup finely chopped fresh flat leaf parsley
Salt and GF cracked black pepper to taste
Optional toppings; fresh parsley and thinly sliced green onions
Instructions
- Place beans in a bowl and cover with boiling water. Soak for 10 minutes, then drain and rinse
- Place beans, salt, bay leaves and 8 cups of water in a pressure cooker. Cover and cook on high pressure for 30 minutes
- Once done cooking, use the quick release function and release the steam Discard bay leaves and add carrots, celery, bell pepper and 1 tablespoon of apple cider vinegar. Cover and cook on high pressure for 1 minute
- After 1 minute immediately use the quick release function and release the steam
- Transfer beans, veggies and liquid into a large serving bowl. Cool for 10 minutes. After 10 minutes, remove some of the liquid if needed, but leave enough so that the beans are moist. There shouldn't be too much liquid, because while the beans are cooling, they should absorb most of it
- For the vinaigrette; using a small bowl mix everything together
- Once the beans have cooled for 10 minutes, add the vinaigrette and gently stir to combine. Cover with foil and keep warm until ready to serve.


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