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  • Bean Stew With Tomatoes, Spinach, And Mushrooms

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    Bean Stew With Tomatoes, Spinach, And Mushrooms
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Navy beans, soaked overnight
    • 4 c. Water
    • 1 Tbsp. Crushed warm pepper flakes, (up to 2)
    • 2 Tbsp. Broth or possibly water, (used instead of oil) (up to 4)
    • 1 med Onion, minced
    • 2 x Garlic cloves, chopped
    • 6 ounce Mushrooms, quartered
    • 2 x Carrots, shredded
    • 1 1/2 tsp Dry basil
    • 1 can (16 ounce) diced tomatoes
    • 1 pkt (10 ounce) frzn leaf spinach, thawed and squeezed dry Salt and freshly grnd pepper, (I substitute no-salt seasoning @ 2 tsp.)

    Directions

    1. However, here is a recipe I adapted from "The Best Pressure Cooker Cookbook Ever" which we really like. I do not recommend buying the book unless you find it at a great sale price as there are a LOT of recipes not suitable for vegetarians.
    2. 1. Combine the liquid removed beans, 4 c. water, and warm pepper flakes in the pressure cooker. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 min. Release pressure by running cool water over the cover. Drain beans and set aside.
    3. 2. Heat the broth in the pressure cooker over medium heat. Add in the onion and garlic and cook uncovered till they begin to soften, 3 to 4 min.
    4. Add in mushroom, carrots, and basil; cook 2 min. Add in beans, the tomatoes with their liquid, spinach, salt and pepper.
    5. 3. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 4 min. Release pressure.
    6. 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.

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