Beans & Greens

(makes 2 large servings)

Ingredients:

1 cup of dried beans of choice: Northern White, Black, Pinto, Adzuki or mixed beans! ( soak overnight, makes equiv. of 2 cans of beans or 1 can of organic beans) 

3 cloves of fresh garlic

1 teaspoon for refined coconut oil

½ cup of shiitake mushrooms or mushroom of choice, thinly sliced

1 bunch of dark leafy greens: Spinach, kale, collards or swiss chards, chopped in 1 inch strips (strip out stems of kale and collard)

Dash of tamari

2 Teaspoons of bean juice from the can or water from cooking.

Spices: cumin, salt pepper or lemon pepper, thyme, salt or poultry seasoning with cayenne! (Play with different seasonings, ya can’t really go wrong.)

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Directions:

I can’t say enough about the InstaPot when it comes to cooking beans and greens! I still soak the beans overnight before I put them in the InstaPot – it is not necessary but it makes the beans cook more evenly and fully. So, soak your beans overnight!  Stove top will take 2-3 hours depending on your bean. InstaPot will take about 45 minutes.  Canned beans are good if you want it easy and quick. If you are cooking your own beans, store unused beans in their water in the fridge.

• Saute garlic, mushroom and spices in coconut oil, until soft. 

• Add greens and dash of tamari and bean juice to the saute pan and stir until soft.

• Add ½ batch or one can of beans (drained) to the pan and mix together well. 

• Topping:  fresh avocado chunks and nutritional yeast and spice up with hot sauce if ya like it hot!