I did the equivalent of soaking a cup of baby navy beans overnight in plenty of water (I put them in my Instant Pot pressure cooker with ample water anc cooked for zero minutes) and later rinsed them. I put them in my Instant Pot with 1/2 cup of field peas and enough water to just cover. I also added a Japanese sweet potato cut into 3/8″ cubes, a half dozen Brussels sprouts each cut into about eighths, 2 cloves of garlic finely diced (1/8″ or so), a carrot cut into 5/8″ lengths and then quartered, a vegan bouillon cube, and pinches of curry powder and ground cumin seed. I cooked for 15 minutes under pressure.
When the dish was done, I mixed in a bit of lemon juice, 1/8 cup onion cut into 3/8″ pieces, and salt to taste. I also served white rice (which I rarely do but I didn’t have enough time to make brown rice) and tomato slices.
Ideas for the future
Labels: Beans, Brussels sprout, Gluten Free, Instant Pot, No Added Fat, Sweet Potato