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 and its philosophy that health, longevity, and healing can be obtained through a simple, plant-based diet. Serve as an entrée, surrounded by steamed vegetables and a simple grain side dish. Excerpted from Vegan Pressure Cooking by J.L. Fields @2015, Fair Winds Press. Reprinted by permission.

Recipe

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

Print Pin Rate

Course: Bean main dish

Cuisine: Pressure cooker / healthy

Diet: Vegan, Vegetarian

Keyword: bean recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: to 6

Calories: 356kcal

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

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Notes

If you want to leave out the oil, substitute 1⁄4 cup (60 ml) water or vegetable broth.
Kombu and dulse flakes are sea vegetables, often referred to as seaweed. These vegetables, which also include nori, arame, and kelp, play a big role in Japanese cooking. They are usually sold dried and can be added to soups or used to make vegetarian sushi. All add a deep umami flavor to dishes.
Herbamare, an herb seasoning blended with natural salt, or other natural salt alternatives can be substituted for the sea vegetables.

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