Cranberry Bean Stew, Waterless Baby Broccoli with Seitan (No Added Fat)
Wednesday, I had soaked some cranberry beans and was planning on pressure cooking them for 20-25 minutes as the main part of a dish the next day. However, I had a new Food for Life series beginning on Friday and was out with my daughter shopping (and then eating at the store) Thursday night. I am a professional photographer and ate on-site after a rehearsal dinner on Friday and the wedding on Saturday. Yesterday, we were in Raleigh and enjoyed a meal at Irregardless Café with some friends.
The beans were patient! After being soaked overnight at room temperature, I drained the beans, covered, and stored in the refrigerator. They were fine for using today - I just rinsed once more then put in the Instant Pot pressure cooker, put enough water in to just cover the beans (keeping the volume well below the halfway point of the pot), then cooked on high for 20m. Here is what I made tonight.
- One cup cranberry beans, soaked overnight (see above for variation)
- Vegan bouillon cube
- Water (just enough to cover beans)
- Half medium bell pepper cut into strips approx. 1/4" x 3/4"
- 2 scallions cut into 1/4" pieces
- 2 cloves garlic roughly diced into 1/8" pieces or so
- (Optional) Hot sauce, salt, and/or freshly ground black pepper, to taste
- Rinse and drain the beans
- Put the beans and bouillon cube in the Instant Pot pressure cooker and put in just enough water to cover the beans; cook on high pressure for 20m
- Let the pressure cooker cool down a bit (putting a moist towel on top helps) and then slowly reduce pressure and remove the top
- Add bell pepper, garlic, and scallion into the pressure cooker with the beans and cook another 2m under high pressure
- When I was ready to serve, I slowly reduced the heat then mixed in maybe 1/4 t salt and 1/4 t black pepper