Bean Stew with Tomatoes, Spinach, and Mushrooms

Bean Stew with Tomatoes, Spinach, and Mushrooms Ingredients

2 c Navy beans; soaked overnight	6 oz Mushrooms; quartered
4 c Water	2 Carrots; shredded
1 tb Crushed hot pepper flakes;	1 1/2 ts Dried basil
2 tb Broth or water; (used	1 cn (16 oz) diced tomatoes
1 md Onion; chopped	1 pk (10 oz) frozen leaf spinach;
2 Garlic cloves; minced	Salt and freshly ground

Instructions for Bean Stew with Tomatoes, Spinach, and Mushrooms

However, here is a recipe I adapted from "The Best Pressure Cooker Cookbook Ever" that we really like. I dont recommend buying the book unless you find it at a great sale price as there are a LOT of recipes not suitable for vegetarians. 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 doesnt take long to get dinner on the table in the evening. Posted to fatfree digest by "Richard M. Swanson" on Aug 12, 1998, converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Beans	Carrot	Garlic
Mushroom	Onion	Salt	Spinach
Tomato

for flavor and categorization

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