Instant Pot Cannellini Bean Salad

Name: Instant Pot Cannellini Bean Salad
Yield: Serves 6 to 8
Ingredients: 1½ tablespoons, table salt, for brining; 1 pound (2½ cups), dried cannellini bean, picked over and rinsed; ¼ cup, extra-virgin olive oil, divided; ¾ teaspoon, table salt, divided; ¼ cup, tahini; 3 tablespoons, lemon juice; 1 tablespoon ground dried, Aleppo pepper, plus extra for sprinkling; 8 ounces, cherry tomatoes, halved; ¼ , red onion, sliced thin; ½ cup, fresh parsley leaves; 1 recipe, recipe, quartered (optional); 1 tablespoon, toasted sesame seeds

3 comments

Unlike some of our brothier bean dishes, in which partially broken-down beans offer a welcome thickening starchy texture, for a salad preparation we wanted sturdy beans that could stand up to a dressing and a good stir.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME1 hour, plus brining time

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

Using the gentler low pressure setting ensured our beans were firm but not undercooked, and completely intact. We also quick-released the pressure and rinsed the beans under cold water to prevent them from overcooking. Tahini, lemon juice, ...

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