Warm White Bean Salad
This side has Italian flavors, so consider it a go-to accompaniment for shrimp or scallops in just about any way you can prepare them. Or make a Tuscan T-bone by rubbing the meat with olive oil, a little minced garlic, crunchy sea salt, and ground black pepper, then grilling to rare or medium-rare. Serve this warm salad spooned on top of the steak.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1 1/2cups dried cannellinior great northern beans
  • Wateras needed
  • 1/4cup olive oilplus 1 tablespoon
  • 2tbsp white wine vinegar
  • 1small red onionchopped (1/2 cup)
  • 1/4cup fresh parsley leavesloosely packed, finely chopped
  • 2medium garlic clovespeeled and minced (2 teaspoons)
  • 2tsp drained and rinsed capersfinely chopped
  • 2tsp fresh rosemary leavesfinely chopped
  • 1/2tsp table salt
  • 1/4tsp red pepper flakes
  1. Soak the beans in a big bowl of water for at least 8 hours or up to 12 hours. Drain in a colander set in the sink.
  2. Pour the beans into the cooker. Add enough water so they’re submerged by 2 inches. Add 1 tablespoon olive oil and lock the lid onto the cooker.
  3. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  4. Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  5. As the beans cook, whisk the remaining 1⁄4 cup olive oil and the vinegar in a large, heat-safe serving bowl until smooth. Stir in the onion, parsley, garlic, capers, rosemary, salt, and red pepper flakes.
  6. When the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Drain the contents of the hot insert into a colander set in the sink. Shake the colander to make sure the beans dry well. Dump them into the bowl with the dressing and toss well. Serve warm.
Recipe Notes

• You must halve the recipe for a 3-quart cooker.
• This salad is a good base for canned, Italian-style tuna, particularly the tuna packed in olive oil. Crumble it on top or toss it into the salad after you’ve mixed the beans into the dressing.