Pressure-Cooked White Beans, Rice & Butternut Squash

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 1/2 cup) contains 100 calories, 11 g carbohydrate, (3 g fiber), 4 g protein, 5 g fat, (1 g saturated fat), 5 mg cholesterol, and 510 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 100
  • Makes: 15 cups
  • Active Time: 30 minutes
  • Total Time to Make: 55 minutes

Ingredients

You'll Need

Electric pressure cooker, blender

Directions

  1. Sort and rinse beans; place in large bowl. Bring 8 cups water to a boil; carefully pour boiling water over beans in bowl. Soak beans 10 min; strain. Rinse under cold water.
     
  2. Set electric pressure cooker on BROWN; add 1/4 cup oil, mirepoix, 1/8 tsp red pepper flakes, and pancetta. Cook, stirring occasionally, 10-12 min. Cancel BROWN function. Add Tuscan seasoning, sage, butternut squash, potatoes, tomato paste, salt, beans, and remaining water; stir to combine. Close and lock lid; set dial on lid to PRESSURE. Set pressure cooker timer for 25 min on HIGH.
     
  3. Release pressure using quick release method (carefully avoid steam); open lid. Remove sage. Transfer half of bean mixture to blender; puree until smooth. Return puree to pressure cooker; stir to combine. Add rice and remaining red pepper flakes; season with pepper. Stir to combine. Close and lock lid; set dial on lid to PRESSURE. Set pressure cooker timer for 6 min on HIGH.
     
  4. Release pressure using quick release method (carefully avoid steam); open lid. Transfer contents to serving dish; garnish with remaining oil and grated cheese.

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