Nalida’s Bean Stew
I sort and clean (rinse) a bag or two (if making big pot) of pinto beans or other beans (black, pink, kidney, etc.). Cook in pressure cooker 30 minutes. Release pressure. Add more water if needed. Stir and cook for another 15 min. If no pressure cooker, it will take longer on the stove. While the beans are cooking, I add about 8 or so cups of water to a large pot on the stove. Salt free 6 ounces of tomato paste, 12 ounces diced tomatoes, cup of diced onions, 2 diced sweet potatoes, 1 pound bag of frozen veggies like broccoli and cauliflower, 1/2-1 pound chopped spinach or kale, 2 cups corn, seasonings (Mexican Fiesta, Sweet Paprika, Smoked Paprika, Benson’s Table Tasty, Onion Powder, garlic, parsley, other non-salt seasonings, spices, and herbs. If making the big pot on the stove, double everything. Let it all boil and cook, stirring often then simmer when veggies are soft. It will be thick. When beans are ready, I add them and stir well. Let simmer for another 20–30 minutes stirring frequently so it doesn’t stick. Makes about 20 cups of bean veggie stew.
It can all be done in pressure cooker (smaller amount), adding all ingredients after the first round of bean cooking. I just don’t like getting my rubber gasket so dirty with all the red sauce. 🙂
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