I enjoy roasting cauliflower and decided to try it with a bean main dish. One day I’ll try a bean-roasted cauliflower soup. Here is what I did today.
- 1 1/2 cups Anasazi beans, soaked overnight in ample water
- 3 cups water
- 2 leaves kale, roughly hand-torn into approx. 3/4″ pieces
- 2 cloves garlic, finely (1/8″) minced
- 1/2 t ginger, finely (1/8″) minced
- 1/2 t jalapeno pepper, cut into 1/4″ pieces
- 1/2 head (I actually used frozen and estimate it was about equivalent to a half head) cauliflower florets
- 1T coconut aminos (or soy sauce or tamari)
- 3 scallions cut into 3/8″ lengths
- 1/4 t turmeric
- 1t garlic powder
- 1/2 t salt
- 1/2 t lemon pepper
- 1 t oregano
- 3T nutritional yeast
- 2T Meyer (or other lemon) lemon juice
- I drained and then rinsed the beans and put them in my Instant Pot pressure cooker with twice as much water, and cooked for 15m.
- After the cooking was done, I waited a few minutes and gently released pressure, then added the kale, 1/2 the garlic, ginger, and jalapeno and cooked for another 2 minutes
- While the beans were cooking, I got my cauliflower roasting. I mixed the frozen cauliflower with the coconut aminos and the other 1/2 of the garlic, then oven roasted at 400°F for 15m.
- When the beans and cauliflower were both done, I mixed them together, along with the scallion, spices, and lemon juice
I also made Bhutanese red rice by briefly cooking, stirring, in a pan with a little onion and ginger, but no oil or anything else. I then added twice as much water and a few pinches of salt, then brought to a boil. I reduced the heat and simmered for 40m, covered.
Ideas for the future
Labels: Beans, Gluten Free, Instant Pot, Kale, No Added Fat