Bean Stew With Tomatoes, Spinach, And Mushrooms

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian		1	Servings

INGREDIENTS

2	c	Navy beans, soaked overnight
4	c	Water
1	T	Crushed hot pepper flakes
		up to 2
2	T	Broth or water, used
		instead of oil up to 4
1		Onion, chopped
2		Garlic cloves, minced
6	oz	Mushrooms, quartered
2		Carrots, shredded
1 1/2	t	Dried basil
1		16 oz diced tomatoes
1		10 oz frozen leaf spinach
		thawed and squeezed dry
		Salt and freshly ground
		pepper I substitute
		no-salt seasoning @ 2
		tsp.

INSTRUCTIONS

However, here is a recipe I adapted from "The Best Pressure Cooker
Cookbook Ever" that we really like. I don't recommend buying the book
unless you find it at a great sale price as there are a LOT of  recipes
not suitable for vegetarians.  Combine the drained beans, 4 cups water,
and hot pepper flakes in the  pressure cooker. Cover and bring up to
high pressure. Reduce heat to  stabilize pressure and cook 5 minutes.
Release pressure by running  cold water over the cover. Drain beans and
set aside. Heat the broth  in the pressure cooker over medium heat. Add
the onion and garlic and  cook uncovered until they begin to soften, 3
to 4 minutes. Add  mushroom, carrots, and basil; cook 2 minutes. Add
beans, the tomatoes  with their liquid, spinach, salt and pepper. Cover
and bring up to  high pressure. Reduce heat to stabilize pressure and
cook 4 minutes.  Release pressure.  If you remember to put start
soaking beans in the morning - it  doesn't take long to get dinner on
the table in the evening.  Posted to fatfree digest by "Richard M.
Swanson" <sharpy@sedona.net>  on Aug 12, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 212 Calories From Fat: 14 Total Fat: 1.7g Cholesterol: 0mg Sodium: 719.4mg Potassium: 1760.8mg Carbohydrates: 46.5g Fiber: 12.7g Sugar: 20.4g Protein: 11.1g