Navy Beans, Rice, and Greens
from Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes by JL Fields
- 1 cup dried navy beans, soaked for 12 hours or overnight
- 1 teaspoon vegetable oil
- 1/2 cup diced red onion
- 3 cloves garlic, minced
- 1/2 cup short-grain white rice
- 4 cups loosely packed bite-sized pieces of kale
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 1/2 cups water, or more as needed
- 1 tablespoon lemon juice
- 1/2 to 1 teaspoon sea salt
Rinse and drain the beans.
In an uncovered pressure cooker, heat the oil on medium-high. Add the onion and garlic and sauté for 3 minutes, until the onion is soft. Add the beans, rice, kale, bay leaf, thyme, and water to cover.
Cover and bring to pressure. Cook at high pressure for 6 to 8 minutes. Allow for a natural release.
Remove the lid, remove and discard the bay leaf, and stir in the lemon juice and salt.
Yield: 4 servings
Recipe Notes
- If you don’t have time to soak the navy beans, proceed with the dried beans, increase the water by 1/2 cup (120 ml), and cook for 22 minutes total.
- For a leafy green alternative, substitute baby spinach or shredded collard greens for the kale.