| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Navy beans; soaked overnight |
| 4 |
c |
Water |
| 1 |
tb |
Crushed hot pepper flakes; (up to 2) |
| 2 |
tb |
Broth or water; (used instead of oil) (up to 4) |
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 6 |
oz |
Mushrooms; quartered |
| 2 |
|
Carrots; shredded |
| 1 1/2 |
ts |
Dried basil |
| 1 |
cn |
(16 oz) diced tomatoes |
| 1 |
pk |
(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.
1. 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.
2. 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.
3. 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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