I’m back, I’m back, I feel fully back to my life! Vacation was wonderful, and so needed,
but there’s something wonderful about being in my own home, my own bed, and my own kitchen!
I got home late Monday night and on Tuesday morning I realized we were in serious need of groceries. I worked with what I had on hand: I enjoyed a piece of toast with Earth Balance and nutritional yeast for breakfast and dipped some raw green beans and snap peas in humus for lunch.
By late afternoon I was craving cooking time in the kitchen so I scoured the cupboards and came up with this.
I heated up avocado oil in the pressure cooker and added minced garlic, a bay leaf and dry, small white navy beans (rinsed and drained) and just enough water to cover the beans. I cooked them at pressure for 16 minutes and allowed for a natural release. As the beans were finishing up I made some pasta that I found at Whole Foods a couple of weeks ago.
I cooked it for 12 minutes. In the meantime, I seasoned the perfectly done beans with the juice of half a lemon and a bit of iodized sea salt. I drained the pasta, added the beans and stirred in dried thyme. I chopped up a head of romaine lettuce and a few raw green beans and tossed the salad in a simple dressing of lemon juice + Bragg’s Liquid Aminos. I served the pasta and beans with fresh ground pepper and a bit more thyme.
Obviously you can make this even easier by simply using canned beans but, people, there is nothing like home-cooked beans!
10 thoughts on “Pasta with White Beans {Vegan}”
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I’m definitely looking into a pressure cooker – homemade beans are so much cheaper than canned, plus no BPA worries…but I rarely think far ahead enough into my meals to soak them overnight. Do you have a pressure cooker recommendation as far as economical yet reliable brands go?
The beauty of the pressure cooker is that you do not have to soak beans! At 4pm I had not idea that by 5:30 I would be eating a fresh cooked bean + pasta dish! 🙂 I have only used Presto brand pressure cookers (I have a 6 quart and a 4 quart) and I highly recommend the brand!
Yum! Love this idea. Looks perfectly seasoned.
Lemon and thyme are favorites!
Love that in-process photo of your kitchen!!
Thanks, Heather! I wanted to remember what type of pasta I used! 🙂
Love white beans. This looks fantastic to me and the scenery is pretty nice too 😉
I know you love the beach! 🙂 It was delightful to get away!
So jealous of your vacation because I’m so ready for one! 🙂 Dinner sounds fabulous, I’ve never worked with avocado oil before.
I was turned on to avocado oil by Christina Pirello when I took her 3-day cooking intensive. I swear by the stuff!