1 c cannellini beans, dry (soaked overnight, then drained, rinsed)
4 c water
2 T extra-virgin olive oil
4 sage leaves, chiffonade
4 basil leaves, chiffonade
1 shallot, minced
1 clove garlic, sliced thin
½ c tomatoes, small dice
Sea salt and fresh ground black pepper to taste
Pinch red pepper, crushed
Directions
After beans have been drained and rinsed, place the pot with beans back into pressure cooker (if soaking overnight using pot). Pour in water.
Close lid and lock. Set to "beans".
When done, quick release and make sure all pressure is released before opening lid.
Carefully open lid and drain beans. Carefully toss beans with oil, sage, basil, shallot, garlic, tomatoes, salt, pepper, and crushed red pepper. Serve.
