Name: Instant Pot Cannellini Bean Salad
Total time: 9 h
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

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, and ground dried Aleppo pepper made a bright dressing, and tomatoes, onion, and parsley contributed to our salad's freshness. The addition of hard-cooked eggs provided extra protein, adding enough substance for the salad to act as a meal as well as a complex and unique side.

Before You Begin

If you can't find ground dried Aleppo pepper, you can substitute ¾ teaspoon of paprika and ¾ teaspoon of finely chopped red pepper flakes. See page 8 for more information on brining beans.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Add beans, 8 cups water, 1 tablespoon oil, and ½ teaspoon salt to Instant Pot. Lock lid in place and close pressure release valve. Select low pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Drain beans, rinse with cold water, and drain again.

Meanwhile, whisk remaining 3 tablespoons oil, tahini, lemon juice, Aleppo pepper, 1 tablespoon water, and remaining ¼ teaspoon salt in large bowl until combined; let sit for 15 minutes. Add beans, tomatoes, onion, and parsley and gently toss to combine. Season with salt and pepper to taste. Transfer salad to serving dish and arrange eggs on top, if using. Sprinkle with sesame seeds and extra Aleppo pepper to taste. Serve.