White Tepary Beans with Spinach in the Instant Pot


One of my favorite things about living in Tucson is - believe it or not - access to tepary beans! The white ones are my favorite. They're small, firm, slightly sweet, slightly earthy, and SO delicious. Cooking them in the Instant Pot is easy, though I add a few extra steps to make sure the onion mixture is full of flavor, too.





Ingredients:





  • 2 white or yellow onions, chopped
  • 6 cloves of garlic, chopped
  • 1-2 tablespoons olive oil
  • 1 teaspoon coconut sugar
  • 2 cups dry white tepary beans, soaked (will yield ~4 cups of beans, after soaking!)
  • 6-8 cups vegetable broth, depending on how much "pot liquor" (broth) you like in your beans (I make mine homemade from veggie scraps that I keep in the freezer...note to self: create blog post on making cheap and easy homemade broth!)
  • 1/4 cup nutritional yeast (adjust to your liking – I like a LOT)
  • 1 tablespoon Herbes de Provence
  • 2-3 cups chopped spinach or kale
  • salt and pepper to taste




Preparation:





  1. Saute the onions in olive oil over medium heat until they are translucent. You can add a little salt and pepper, if you'd like.
  2. Add the garlic, reduce the heat to low, and continue to cook the onions and garlic, stirring occasionally, until the onions begin to brown.
  3. Add the coconut sugar to the onions and continue cooking them until they are nice and brown. I usually let mine go for about an hour over low heat.
  4. When the onions are almost ready, put the soaked beans, drained of excess water, in the Instant Pot with the broth, nutritional yeast, and Herbes de Provence.
  5. Add the onion mixture and stir to combine.
  6. Set the Instant Pot on manual for 30 minutes.
  7. After the beans cook, turn the Instant Pot off and let the pressure naturally release.
  8. Once the pin has dropped and you can open the lid, stir the chopped spinach (or kale), salt, and pepper into the beans.
  9. Let the mixture sit for approximately 10-15 minutes, long enough for the spinach to wilt.
  10. Stir again to make sure all ingredients are incorporated and enjoy!

Popular posts from this blog

Soy Yogurt in the Instant Pot

Image
It is SO EASY to make soy yogurt in the Instant Pot - you need just two ingredients and some time. Be careful with the soy milk that you use, though. The only ingredients should be soybeans and water. Any additives/preservatives may throw off your end product. I typically use Westsoy original unsweetened or EdenSoy unsweetened soy milk. Also, keep in mind this may be a little thinner than some commercial yogurts, as it doesn't have any thickeners. Ingredients: 1 32 oz. box of unsweetened soy milk 1 Jarrow Formulas Jarro-Dophilus probiotic capsule Preparation: Open the package of soy milk. Pull or cut open the probiotic capsule and pour its contents into the soy milk carton. Cap the carton and SHAKE SHAKE SHAKE. Pour the soy milk into four small (8 oz.) jars. Place the jars inside the Instant Pot pot - no water, no rack - just put them on the bottom of the pot. Put the lid on the IP and close the vent. Set the Instant Pot to the yogurt setting for 13 - 15 hours.
Read more

Sage and Pepper Gravy Mix

Image
I always have this mix in my pantry because it makes gravy making SO EASY! It's also gluten free, if that matters to you. I love my gluten - and my favorite way to enjoy gravy is on the Minimalist Baker's Best Damn Vegan Biscuits . Ingredients: 1 cup brown rice flour 1/4 cup nutritional yeast powder 4 teaspoons ground sage 2 teaspoons salt 1-2 teaspoons ground black pepper (depending on how much pepper you like) Preparation: Mix all ingredients thoroughly. Store in your pantry in an airtight container. (I use Mason jars.) When you're ready to enjoy: mix 1/4 cup gravy mix with 2 cups of unsweetened plant-based milk. Make sure the milk is unsweetened or you will end up with a sweet gravy, and that's no good. (Yes, I made that mistake once.) Heat over high heat until the mixture comes to a boil, stirring constantly. Keep stirring until the gravy reaches your desired thickness. Notes: Be sure to use nutritional yeast powder instead of flakes - this wa
Read more

Vegan Queso

Image
Oh my goodness - my quest for the PERFECT QUESO has concluded! This recipe is largely based on Lauren Toyota 's "the nacho cheese," which I found in her amazing book Vegan Comfort Classics (if you don't have it, you should order a copy today - seriously). I made a couple of tweaks based on my taste and the consistency that I desire in my queso. The result is absolute perfection. Careful - it's addictive! Ingredients: 1 cup of peeled, cubed gold potato (about 1 medium potato) 1/2 cup peeled, diced carrot (about one small to medium carrot) 2 tablespoons vegetable oil 3/4 cup of liquid from boiled vegetables 2 tablespoons nutritional yeast 1 1/2 teaspoons arrowroot starch (aka flour) 1 teaspoon granulated garlic or garlic powder 1 teaspoon granulated onion or onion powder 1/2 teaspoon sea salt 2 teaspoons fresh lemon juice 6 pickled jalapeno slices, plus 3 tablespoons of brine 1 tablespoon tomato paste 1 teaspoon turmeric Preparation: Put th
Read more