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Recipe of Dip of Beans and Pesto

Dip of Beans and Pesto

40 mins
40 mins
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Beans change their name in each country; for example, in Argentina it is called bean, in Mexico bean, in Spain bean or bean, in Puerto Rico, Colombia and Costa Rica guandú or habichuela, and in Venezuela caraota.
Learn more about Vasconia


10 portions
  • 500 grams bean, clean
  • 1/2 onions
  • to taste sea ​​salt
  • enough vegetable bouillon
  • 1 package pita brad
  • 50 grams basil leaf
  • 1 clove garlic
  • 4 tablespoons pinion
  • 1/2 cups olive oil
  • 115 grams parmesan cheese, grated
  • to taste black pepper
  • to taste salt


Soak the beans from the previous day for at least 4 hours and drain. Place the beans in a strainer and rinse until the water comes out clean. Place the beans in the Express® Pressure Cooker with the onion, salt and 2 liters of water.
Close the Express® Pressure Cooker, put the pressure regulator on it and place it on the stove with a high flame for about 25 minutes or until constant steam comes out; lower the flame to medium and from this moment start to count the cooking time; cook for 40 minutes.
Remove the Express® Pressure Cooker from the heat, let cool and remove the pressure regulator, open the Express® Pressure Cooker and that's it! Remove the beans with the help of a slotted spoon, reserving the cooking liquid.
Grind in the blender or food processor with a little of the cooking liquid until a thick mixture is obtained. Season with salt and the seasoning cube.
For the Pesto: Grind the basil, garlic and pine nuts until you obtain a homogeneous paste. Add half of the olive oil and mix. Add the remaining oil, in the form of a continuous wire, until an emulsion is obtained. Add the cheese and mix. Rectify the seasoning with salt and pepper.


Pour the bean dip into a bowl and sprinkle with the basil pesto. Accompany it with the baked Arabic bread.


Fresh Arabic bread has a better presentation and flavor than baked bread.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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