10 hours ago · Instructions. In a small bowl combine the lemon juice, vinegar, olive oil, salt and pepper. Whisk to combine. Place the chickpeas, Cannellini and Kidney beans in a bowl. Add the onion, parsley and pour the dressing on top. Stir to coat all beans with the dressing. Add more salt, pepper, oil or vinegar if needed.
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4) When the pot is depressurised, open the lid and that's kidney beans ready for use. Using the instant pot and for this recipe, with the beans to water ratio, manual pressure cook on high for 40 minutes and do 10 minutes natural pressure release.
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