Recipe - Bean Stew With Tomatoes Spinach And Mushrooms

2 cup Navy beans; soaked overnight
4 cup Water
1 tablespoon Crushed hot pepper flakes;
(up to 2)
2 tablespoon Broth or water; (used
instead of oil) (up to 4)
1 md Onion; chopped
2 Garlic cloves; minced
6 ounce Mushrooms; quartered
2 Carrots; shredded
1 One half teaspoon Dried basil
1 cn (16 oz) minced tomatoes
1 pack (10 oz) frozen leaf spinach;
thawed and squeezed dry
Salt and freshly ground
pepper; (I substitute
nosalt seasoning @ 2 tsp.)

However, here is a recipe I adapted from "The Best Pressure Cooker Cookbook
Ever" that we really like. I don't recommend buying the book unless you
find it at a great sale price as there are a LOT of recipes not suitable
for vegetarians.

1. Combine the drained beans, 4 cups water, and hot pepper flakes in the
pressure cooker. Cover and bring up to high pressure. Reduce heat to
stabilize pressure and cook 5 minutes. Release pressure by running cold
water over the cover. Drain beans and set aside.

2. Heat the broth in the pressure cooker over medium heat. Add the onion
and garlic and cook uncovered until they begin to soften, 3 to 4 minutes.
Add mushroom, carrots, and basil; cook 2 minutes. Add beans, the tomatoes
with their liquid, spinach, salt and pepper.

3. Cover and bring up to high pressure. Reduce heat to stabilize pressure
and cook 4 minutes. Release pressure.

If you remember to put start soaking beans in the morning it doesn't take
long to get dinner on the table in the evening.

Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on Aug
12, 1998, converted by MM_Buster v2.0l.