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Three Bean Delight
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.
5
from 1 vote
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Course:
Bean main dish
Cuisine:
Pressure cooker / healthy
Diet:
Vegan, Vegetarian
Keyword:
bean recipe
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
to 6
Calories:
356
kcal
Author:
Veg Kitchen
Ingredients
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 - 5
cups
940 to 1175 ml water
1
teaspoon
dulse flakes
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
356
kcal
|
Carbohydrates:
63
g
|
Protein:
21
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
61
mg
|
Potassium:
1375
mg
|
Fiber:
15
g
|
Sugar:
3
g
|
Vitamin A:
1
IU
|
Vitamin C:
8
mg
|
Calcium:
136
mg
|
Iron:
5
mg
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