I made this recipe Umami Anasazi Beans recipe over and over again on my Vegan Pressure Cooking book tour. I never tire of it (it’s great over Mushroom Rice, another recipe from the book) and it was always a crowd-pleaser. Give it a try!
PHOTO: Kate Lewis for Vegan Pressure Cooking
Umami Anasazi Beans
From Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes
PHOTO: Kate Lewis
Servings 4
Ingredients
- 1 cup dried Anasazi beans soaked for 12 hours or overnight
- 1 tablespoon extra-virgin olive oil
- 2 cups half-moon slices onion
- 1 teaspoon sugar
- 1/2 cup finely diced mushrooms
- 1/4 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 2 cups vegan beef-style broth
- 1 cup water
- 2 teaspoons red miso
- 1 teaspoon tamari optional
Instructions
-
Rinse and drain the soaked beans. In an uncovered pressure cooker, heat the olive oil on high. Add the onion and sugar and cook on high for 10 minutes. You don’t want to burn the onions, but you do want to caramelize them, so stirring frequently is essential, as is adding water (as necessarto avoid sticking. After 10 minutes, the onions should be soft and brown. Add the beans, mushrooms, liquid smoke, paprika, broth, and water. Stir to combine.
-
Cover and bring to pressure. Cook at high pressure for 5 to 7 minutes. Allow for a natural release.
-
Remove the lid and stir in the miso. For a saltier flavor, add the tamari.
2 thoughts on “Umami Anasazi Beans: A recipe from Vegan Pressure Cooking”
Comments are closed.
Can’t wait to try this!
I hope you love the recipe, MB!