Cranberry Beans with Turnip Greens and Roasted Diced Tomatoes, Mushrooms, Sprouted Green Peas (No Added Fat)
I soaked maybe 2 cups of cranberry beans overnight, rinsed, and cooked for 30 (or maybe 32) minutes on high pressure in my Instant Pot pressure cooker. After a half hour or so, I opened the pot, mixed in a large 28 ounce can of roasted and diced tomatoes, about 2 teaspoons of lime juice, and just a little salt (I always undersalt or skip salt for this client; I find that salt is welcome with acidic foods, but respect clients' desire to set their own salt level).
Today, I wanted to add onions and garlic. Instead of heating the dish conventionally, I put the leftovers I saved for my family, along with about 1/8 cup of water, 2 minced cloves of garlic, and maybe 1/4 cup of chopped (maybe 3/8" cubes) onion, into my pressure cooker. Before cooking, I also put in a bowl with 8 ounces of mushroom, maybe 2 or 3 tablespoons of water, and maybe 3 tablespoons of 1/4" x 3/4" or so half moon onions. I cooked on high pressure for 2 minutes.
I added some salt, lemon pepper, and garam masala to the mushroom, and served, along with sprouted green peas.