Baby Navy Beans with Field Peas, Brussels Sprouts, and Japanese Sweet Potato (No Added Fat)

I did the equivalent of soaking a cup of baby navy beans overnight in plenty of water (I put them in my Instant Pot pressure cooker with ample water anc cooked for zero minutes) and later rinsed them. I put them in my Instant Pot with 1/2 cup of field peas and enough water to just cover. I also added a Japanese sweet potato cut into 3/8" cubes, a half dozen Brussels sprouts each cut into about eighths, 2 cloves of garlic finely diced (1/8" or so), a carrot cut into 5/8" lengths and then quartered, a vegan bouillon cube, and pinches of curry powder and ground cumin seed. I cooked for 15 minutes under pressure.

When the dish was done, I mixed in a bit of lemon juice, 1/8 cup onion cut into 3/8" pieces, and salt to taste. I also served white rice (which I rarely do but I didn't have enough time to make brown rice) and tomato slices.

Results

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Ideas for the future

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Lady Cream Pea Soup with Vegetables, Bagel with Brushcetta (Almost No Added Fat)

This was the first time all winter that we had snow; it was coming down reasonably fast but with temperatures above freezing, not much stuck. Though it wasn't so cold, I thought that soup was in order. I had some dried Lady Cream Peas (so named but really beans) and decided to try using them in a soup.

I put maybe a cup of the peas and a quarter cup of green split peas into my Instant Pot pressure cooker with ample water (maybe four parts water to beans), along with garlic, onion, ripped kale leaves, thickly cut carrot, a Russet potato cut into 1/2" cubes, and 1/2 garam masala.

I cooked under pressure for 12 minutes. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in salt. I served with whole wheat bagels with bruschetta (only 2g of fat per serving, and we had less than a full serving per bagel half, so I'll list this as almost no added fat.

Results

Pending

Ideas for the future

Pending