Black Bean Chili

Recipe makes 8 servings

Prep time: overnight

Cook time: 1 H

INGREDIENTS

Chili

• 3 tbsp. vegetable oil
• 2 cups corn kernels, thawed if frozen
• 1 lb. dried black beans
• 2 medium red bell peppers, cored, seeded, and medium dice
• 2 ½ cups water, plus more for soaking the beans
• 4 medium garlic cloves, finely chopped
• 1 tbsp. kosher salt, plus more for seasoning
• 2 medium red onions, medium dice
• 1 tbsp. ground cumin
• 2 tbsp. chili powder
• 2 tbsp. minced chipotles in adobo sauce
• 1 tbsp. tomato paste
• 15 oz. crushed tomatoes

Optional Garnishes

• Lime wedges
• Coarsely chopped fresh cilantro
• Tortilla chips
• Vegan Sour cream

Preparation

Soak the beans in water overnight, or at least 8 hours. Drain the beans in a colander and set aside. Heat the oil in the pressure cooker, and toss in onion, bell pepper, garlic, and salt. Cook for about 5 minutes, until the vegetables are tender. Add the cumin and chili powder and stir until the stew is fragrant. Add chipotle and tomato paste and cook for an additional 2 minutes, or until the tomato paste doesn’t taste raw. Add salt, reserved beans, crushed tomatoes, and water. Stir to Combine. Lock the lid of the pressure cooker and set the timer on higher pressure setting for 30 minutes. Use either the natural release method or engage the quick release to dissipate the steam. Stir in the corns and wait for 3 minutes before serving. Garnish with your favorite toppings and serve hot.

Adzuki Bean Stew

Recipe makes 4 servings

Prep time: overnight

Cook time: 1H

INGREDIENTS

• 1 can of adzuki beans, picked and soaked overnight
• 1 bunch kale, washed and chopped roughly
• 1 cup vegetable stock
• 2 carrots, trimmed, peeled and thickly sliced
• 1 onion, peeled and finely chopped
• ½ peeled and seedless butternut squash (sliced)
• 1 leek, washed, trimmed and finely sliced
• ½ tsp. turmeric powder
• ½ tsp. ground cumin
• 4 cups water

Preparation

Soak the adzuki beans overnight, or at least 8 hours. Drain in a colander and set aside. In the pressure cooker, boil water and vegetable stock, and stir in carrots, onion, butter squash, leek, turmeric, and cumin. Add adzuki beans the cover the lid of the pressure cooker. Cook on high pressure setting for 7-8 minutes. Use either the natural release method or engage the quick release to dissipate the steam. Add the kale leaves and let them wilt in the heat of the stew. Season with salt and pepper. Serve hot.

Cannellini Bean Stew

Recipe makes 4 servings

Prep time: overnight

Cook time: 30 M

INGREDIENTS

• 1 kg chopped tomatoes
• 150 g sun dried tomatoes
• 1 tbsp. tahini
• 1 kg of cannellini beans, dried
• 3 cloves of garlic
• 1 tsp. ground chili
• 1 onion, finely chopped
• salt and pepper, to taste
• 4 cups low sodium vegetable stock
• 2 tbsp. olive oil

Preparation

Soak the cannellini beans overnight, or at least 8 hours. Drain in a colander and set aside. Heat the oil in the pressure cooker and sauté onion and garlic. Stir in sun dried tomatoes, chopped tomatoes, cannellini beans, Tahini, ground chili, salt, pepper, and vegetable broth. Cover the lid of the pressure cooker. Cook on high pressure setting for 30 minutes. Use either the natural release method or engage the quick release to dissipate the steam before opening the lid. Serve hot.

Wheat Berry and Chickpea Stew

Recipe makes 6 servings

Prep time: 10 M

Cook time: 40 M

INGREDIENTS

• 1 large onion, coarsely chopped
• 2 tbsp. oil
• 1 ½ cup whole wheat berries, rinsed
• 3 celery stalks, cut into 5 pieces
• ½ (4-5 small) parsnips, peeled and cut into 4 pieces
• 6 cups vegetable broth
• 1/3 cup fresh dill, chopped
• 1/3 cup dried mushrooms
• ¾ cup dried chickpeas, rinsed
• 2 tsp. caraway seeds
• 2 bay leaves
• Salt, to taste

Preparation

Heat the oil in a pressure cooker, and sauté the onions until translucent. Stir in Wheat berries and celery. Add caraway seeds, bay leaves, mushrooms, chickpeas, parsnips, and vegetable broth. Lock the lid of the pressure cooker and cook on high pressure setting for 35 minutes. Use either the natural release method or engage the quick release to dissipate the steam. Stir in dill and discard the bay leaves. Serve hot.

Italian Bean Casserole

Recipe makes 8 servings

Prep time: overnight

Cook time: 35 M

INGREDIENTS

• 1 lb. cannellini beans, dried
• 4 celery sticks, roughly diced
• 3 tbsp. olive oil
• 3 leeks, trimmed, washed and sliced
• 4 cups vegetable stock 4 medium carrots, roughly diced
• 100ml white wine
• 2 garlic cloves, crushed
• Grated zest and juice of 1 lemon
• 1 lb. Borlotti beans, dried
• 800 g chopped tomatoes
• Oregano or thyme leaves, for garnish

Preparation

Soak the beans separately for at least 8 hours in water. Drain and set aside. Heat the oil in the pressure cooker, and add the carrots and celery. Cook for 8 minutes, stirring frequently. Add the leaks, wine, and garlic, and stir for an additional 3 minutes, until the stew is aromatic. Add the lemon zest and tomatoes, and stir to combine. Add the stock and beans, and cover the lid of the pressure cooker. Set the timer to 25 minutes, on high pressure. Use either the natural release method or engage the quick release to dissipate the steam before opening the lid. Garnish with oregano and serve hot.

Vegetable and Navy Bean Stew

Recipe makes 4 servings

Prep time: 25 M

Cook time: 20 M

INGREDIENTS     

• 1 small onion, chopped
• 1 tbsp. olive oil
• 1 pound button mushrooms, trimmed and quartered
• 4 small red potatoes (10 ounces), cut into 1/2-inch pieces
• 1 tbsp. tomato paste
• ¼ tsp. dried thyme
• 15 oz. navy beans, dried
• Salt and ground pepper, to taste
• 10 oz. baby spinach leaves, rinsed well
• 1 tbsp. red-wine vinegar
• 4 cups water

Preparation

Heat oil in the pressure cooker, and add onions and potatoes. Cook until the onion is slightly browned, around 10 minutes. Stir in salt, thyme, and mushrooms, and cook for a minute. Add water, tomato paste, and beans. Cover the lid of the pressure cooker. Set the timer to 20 minutes, on high pressure. Use either the natural release method or engage the quick release to dissipate the steam before opening the lid. Add spinach leaves, and allow them to wilt in the heat of the stew. Season with salt, pepper. and vinegar. Serve hot.

Lingurian Bean and Barley Stew

Recipe makes 4 servings

Prep time: 25 M

Cook time: 20 M

INGREDIENTS

• 1 cup navy (Cannellini) Beans, dry
• 1 cup chickpeas, dry
• 1 tbsp. olive oil
• 1 garlic clove
• 5 pepper kernels
• ¼ tsp. coriander seeds
• ½ cup perlated barley
• salt and pepper, to taste
• 4 cups water
• Tea infuser (to contain the spices)

Preparation

Soak the Cannellini beans and chickpeas individually in the water, for at least 8 hours. Drain and set aside. Fill the tea infuser with coriander seeds, garlic clove, and pepper kernels. Add chickpeas to the pressure cooker, along with the tea infuser, pepper, barley, salt, and water. Place the Cannellini beans in a steamer basket and place over the chickpea mixture. Cook on a high pressure setting for 15 minutes. Unplug the cooker and use either the natural release method or engage the quick release to dissipate the steam before opening the lid. Discard the tea infuser before serving.

Sweet Potato and One Eyed Peas Stew

Recipe makes 4 servings

Prep time: 5 M

Cook time: 20 M

INGREDIENTS

• 6 tbsp. vegan yogurt
• 4 medium sweet potatoes, sliced lengthwise in half
• 4 large garlic cloves, crushed
• 1 medium onion, chopped
• 1 tbsp. extra virgin olive oil
• 1 tsp. cumin seeds
• Caraway seeds
• coriander seeds
• 1 ½ water
• 1 tbsp. tomato paste
• 1 cup black eyed peas, dry
• 1 tbsp. harissa
• 2 cups baby spinach
• salt, to taste

Preparation

Prepare the potatoes by piling in the steamer basket in layers. In the heated pressure cooker, toast cumin seeds, coriander seeds, and caraway seeds, for 1 minute. Add olive oil and sauté onions until transparent. Add garlic cloves, and stir for another minute until fragrant. Add tomato paste, black eyes peas, harissa, and water. Lower the steamer basket over the mixture and close the lid of the pressure cooker.

Cook for a high pressure setting for 12 minutes. Use either the natural release method or engage the quick release to dissipate the steam before opening the lid. Remove the potatoes from the steamer and divide between serving platters. Add spinach to the hot mixture in the cooker and let it wilt in the heat. Spoon out the black eyed pea’s stew next to the potatoes, along with a dollop of yogurt, and serve hot.