Date: Wed, 12 Aug 1998 08:55:20 -0700
From: "Richard M. Swanson" (email@example.com)
I also recommend "Great Vegetarian Cooking Under Pressure" as the book to
have if you own a pressure cooker. However, here is a recipe I adapted from
"The Best Pressure Cooker Cookbook Ever" that we really like.
Bean Stew with Tomatoes, Spinach, and Mushrooms
2 cups navy beans, soaked overnight
4 cups water
1 to 2 Tbs. crushed hot pepper flakes
2 to 4 Tbs. broth or water
1 medium onion, chopped
2 garlic cloves, minced
6 oz. mushrooms, quartered
2 carrots, shredded
1 1/2 tsp. dried basil
16 oz. can diced tomatoes
10 oz. box frozen leaf spinach, thawed and squeezed dry
Salt and freshly ground pepper (I substitute no-salt seasoning @ 2 tsp.)
1. Combine the drained beans, 4 cups water, and hot pepper flakes in the
pressure cooker. Cover and bring up to high pressure. Reduce heat to
stabilize pressure and cook 5 minutes. Release pressure by running cold
water over the cover. Drain beans and set aside.
2. Heat the broth in the pressure cooker over medium heat. Add the onion
and garlic and cook uncovered until they begin to soften, 3 to 4 minutes.
Add mushroom, carrots, and basil; cook 2 minutes. Add beans, the tomatoes
with their liquid, spinach, salt and pepper.
3. Cover and bring up to high pressure. Reduce heat to stabilize pressure
and cook 4 minutes. Release pressure.
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.