Anasazi Beans with Vegetables, Short-Grained Brown Rice, Green Cauliflower (No Added Fat)
As I described this past April, Anasazi beans are tasty and seem to cook in under a half hour. I decided to make an Anasazi bean dish with vegetables, but didn't get a chance to soak the beans overnight. They did have about five hours of soaking with, initially, boiling water. I don't know if I've ever cooked short grain brown rice, but bought some a few days ago, and decided to try it. I cooked tonight not just for my family, but also took over a good size serving for a friend and her family. Here is what I did:
- Approx. 2 1/2 cups Anasazi beans soaked overnight (but see comment above)
- 1 vegan bouillon cube
- Enough water to just cover beans
- 3 cups carrots cut into 1/4" slices
- 2 compressed cups kale cut into approx. 3/4" pieces (about half of a bunch of kale)
- Kernels from two ears of fire-roasted corn (approximately a cup)
- Additional 1/4 cup water
- 1/8 t turmeric
- 1/4 t oregano
- 1/4 t salt (or to taste at the table)
- 1/4 t lemon pepper (or freshly ground black pepper)
- (Optional) 2t chopped basil
- 1 1/4 cup onion cut into 3/8" cubes
- (Optional) Up to a cup of tomato, cut into 3/8" cubes, or up to 1/4 cup marinara sauce
- 2T lime (or lemon) juice
- I put the beans, bouillon cube, and enough water to just cover the beans into my Instant Pot pressure cooker and cooked on high pressure for 25 minutes.
- After a few minutes, I slowly let out remaining pressure and added the carrot, kale, corn, additional 1/4 cup water, turmeric, oregano, salt, lemon pepper, and basil.
- I cooked on high pressure for another 2 minutes.
- When I was ready to serve, I slowly let out remaining pressure, added the onion and lime juice, and served. I had thought of also mixing in some fresh tomato or marinara, but the dish seemed full of flavor and not lacking, so I decided to skip tomato or tomato sauce.