This dish, three nutrient-dense beans—pinto, kidney, and adzuki— cooked with a sea vegetable (kombu) and served over brown rice, is a nod to macrobiotics and its philosophy that health, longevity, and healing can be obtained through a simple, plant-based diet. Serve as an entrée, surrounded by steamed vegetables and a simple grain side dish. Excerpted from Vegan Pressure Cooking by J.L. Fields @2015, Fair Winds Press. Reprinted by permission.
Three Bean Delight
- 1 teaspoon extra-virgin olive oil
- ½ cup diced vidalia or other sweet onion
- 2 cloves garlic minced
- 2 cups 400 g mixed dried pinto, red kidney, and adzuki beans
- 1- inch 2.5 cm strip kombu
- 4 to 5 cups 940 to 1175 ml water
- 1 ⁄2 to 1 teaspoon dulse flakes
- In an uncovered pressure cooker, heat the oil on medium heat.
- Add the onion and garlic and sauté for 3 minutes, or until the onions are translucent.
- Stir in the beans, kombu, and water.
- Cover and bring to pressure. Cook at high pressure for 22 to 25 minutes. Allow for a natural release.
- Remove the lid and taste for doneness. If the beans need to be cooked a bit longer, simmer until done.
- Stir in the dulse flakes and serve.
- If you want to leave out the oil, substitute 1⁄4 cup (60 ml) water or vegetable broth.
- Kombu and dulse flakes are sea vegetables, often referred to as seaweed. These vegetables, which also include nori, arame, and kelp, play a big role in Japanese cooking. They are usually sold dried and can be added to soups or used to make vegetarian sushi. All add a deep umami flavor to dishes.
- Herbamare, an herb seasoning blended with natural salt, or other natural salt alternatives can be substituted for the sea vegetables.
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