Easy Vegetarian Pressure Cooker Beans Food
EASY VEGETARIAN PRESSURE COOKER BEANS
Easy, healthy, cheap, environmentally friendly, and delicious, this recipe will feed a hungry family or bachelor for days. After much experimentation, this simple recipe is still the best. These beans are a great base. Add hot sauce and sauteed vegetables for a delicious soup. Add to your favorite burrito or serve any way you like; a meal itself or a perfect side dish. Don't be shy with salt, good beans are salty. Use whatever beans you like. My favorite beans for this recipe are black, pinto, and canary beans. Recipe is for 6 quart pressure cooker, so adjust if yours is smaller.
Provided by ellakosmo
Categories Bean and Pea Side Dishes
Time 8h45m
Yield 12
Number Of Ingredients 9
Steps:
- Place black beans into a large container and cover with 9 cups water; let stand 8 hours to overnight. Drain and rinse beans.
- Combine beans, onion, olive oil, garlic, cumin seeds, mustard seeds, and salt in a pressure cooker; add enough water as suggested by pressure cooker manual.
- Cook beans according to pressure cooker manual until tender; season with salt.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 31.8 g, Fat 4.3 g, Fiber 7.7 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 22.5 mg, Sugar 1.5 g
INSTANT POT® VEGETARIAN BAKED BEANS
Vegetarian baked beans made simple in a multi-functional pressure cooker. While this recipe does require cooking the beans in tw0 steps, the beans' texture is perfectly consistent. Bonus is that you don't have to soak the beans overnight.
Provided by Soup Loving Nicole
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
- Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
- Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 36.3 g, Fat 2.4 g, Fiber 11.9 g, Protein 10.8 g, SaturatedFat 0.3 g, Sodium 141 mg, Sugar 8.2 g
SIMPLE VEGETARIAN SLOW-COOKED BEANS
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.
Nutrition Facts : Calories 229 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 13g fiber), Protein 12g protein.
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