{"id":5085,"date":"2013-07-29T01:08:07","date_gmt":"2013-07-29T08:08:07","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=5085"},"modified":"2013-07-29T11:14:23","modified_gmt":"2013-07-29T18:14:23","slug":"pressure-cooker-anasazi-bean-and-kale-stew-vegan","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/pressure-cooker-anasazi-bean-and-kale-stew-vegan\/","title":{"rendered":"Pressure Cooker Anasazi Bean and Kale Stew"},"content":{"rendered":"
<\/div>

\"Meatless<\/a><\/p>\n

Happy Monday. Hope all you cowlings are coming off from a fabulous weekend. I’m going to take this\u00a0opportunity 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<\/em> that vegan then put your hands up for the most bad-ass device in the kitchen. \u00a0I never knew how enjoyable cooking beans could be before I used a pressure cooker.<\/p>\n

As a non-meat eating human I love beans for their protein, fiber and low fat\u00a0qualities. 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\u00a0might think that a pot of beans would be no biggie. Turns out for me, it sometimes was – until I discovered the pressure cooker. I\u00a0highly\u00a0recommend\u00a0one 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).<\/p>\n

NOTE:<\/strong> 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.<\/p>\n

Pressure Cooker Anasazi Bean and Kale Stew
\n<\/strong><\/p>\n

\"the<\/a>

the meat will not be missed<\/p><\/div>\n

1 tablespoon olive oil<\/p>\n

1 medium-size yellow onion, diced<\/p>\n

3 large garlic cloves, minced<\/p>\n

3 celery stalks, diced<\/p>\n

1 1\/2 cups carrot, sliced<\/p>\n

1 1\/2 cups anasazi beans, soaked overnight<\/p>\n

1 can diced tomato (14.5oz.)<\/p>\n

1 tablespoon onion powder<\/p>\n

1 tablespoon garlic powder<\/p>\n

1 teaspoon dried basil<\/p>\n

1 teaspoon dried marjoram<\/p>\n

1 teaspoon dried oregano<\/p>\n

20 turns fresh cracked black pepper<\/p>\n

2 teaspoons sea salt<\/p>\n

6 cups water<\/p>\n

2 cups kale, thinly sliced<\/p>\n