Pressure Cooker Anasazi Bean and Kale Stew

Happy Monday. Hope all you cowlings are coming off from a fabulous weekend. I’m going to take this opportunity to be that vegan who raves about her pressure cooker. I know that you know that vegan, you may even be that vegan. If you are that vegan then put your hands up for the most bad-ass device in the kitchen.  I never knew how enjoyable cooking beans could be before I used a pressure cooker.

As a non-meat eating human I love beans for their protein, fiber and low fat qualities. They are also totally delish. Before I used a pressure cooker I can’t tell you how many pots of beans that I burned. And yes, being a vegan cookbook author, one might think that a pot of beans would be no biggie. Turns out for me, it sometimes was – until I discovered the pressure cooker. I highly recommend one for all of your soups, stews and bean needs. Here is a recipe to get you started (and if you have never tried Anasazi beans you are in for a treat, my friends).

NOTE: You will have to soak the beans overnight, so be sure to plan for this step. Since you will be using a pressure cooker, it is not entirely necessary to soak the beans but they will be easier to digest if you do.

Pressure Cooker Anasazi Bean and Kale Stew

1 tablespoon olive oil

1 medium-size yellow onion, diced

3 large garlic cloves, minced

3 celery stalks, diced

1 1/2 cups carrot, sliced

1 1/2 cups anasazi beans, soaked overnight

1 can diced tomato (14.5oz.)

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried oregano

20 turns fresh cracked black pepper

2 teaspoons sea salt

6 cups water

2 cups kale, thinly sliced

• Heat the olive oil in a pressure cooker and add the onion, garlic, celery and carrots. Cook for 1 minute, stirring constantly.

• Add the beans, tomato, onion powder, garlic powder, dried basil, dried marjoram, dried oregano, black pepper and sea salt.

• Stir until all of the ingredients are combined.

• Add the water and stir again to combine.

• Place the lid on the pressure cooker and lock it.

• Place the valve on the lid and turn the heat to high.

• Allow the pot to come to pressure (about 15 minutes).

• Cook for 25 minutes after the pressure cooker starts hissing.

• After 25 minutes, turn off heat and allow to cool on its own, about 10-15 minutes. If you are in a hurry you can carefully bring the pot to the sink and run cold water over the lid until the pressure has gone down.

• Bring the pressure cooker back to the stove, stir in the kale and allow the kale to cook in the stew for 5 minutes.

Molly Patrick has worked in the vegan food realm since 2003. She has done everything from opening vegan restaurants from the ground up to write vegan cookbooks.  She is currently wrapping her up her second cookbook, due out summer 2013. Read her blog or sign up for her free emails.  Follow her on twitter Facebook

 

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