Best White Beans With Roasted Red Pepper And Pesto Recipes

Pesto Quinoa With White Beans Recipe by Tasty image

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh basil, packed
2 cups fresh arugula, packed
⅓ cup olive oil, plus 1 tablespoon, divided
⅓ cup walnuts
1 tablespoon lemon juice
¾ teaspoon salt, plus more to taste
2 cloves garlic, quartered
¼ teaspoon pepper, plus more to taste
2 tablespoons water
1 medium zucchini, sliced
15 oz white bean, 1 can, drained and rinsed
¾ cup sun-dried tomato
¼ cup pine nuts
3 ½ cups quinoa, cooked

Steps:

In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams

White Beans With Roasted Red Pepper and Pesto image

Provided by dicentra

Categories Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

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
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

Steps:

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

Nutrition Facts : Calories 302.9, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.5, Sodium 718.3, Carbohydrate 40.9, Fiber 12.8, Sugar 3.1, Protein 16.4