Empty My Fridge
The most comforting Fiber iron folate rich Kidney bean Stew!
Ingredients
- Oil2 tsp
- Red onion · chopped1–1 ½ cups
- Garlic4 cloves
- Celery · chopped½ cups
- Bell pepper · chopped½ cups
- Tomato paste1 tbsp
- Tomato½–1 cup
- Chili powder1 tbsp
- Cumin · ground1 tsp
- Smoked paprika1 tsp
- Cocoa powder2 tsp
- Onion powder½ tsp
- Bay leaf2
- Salt1 tsp
- Red bean · dried1 ½ cups
- Red lentil⅓–½ cups
- Or more water or stock2 cups
- Chili pepper2 tbsp
- Cinnamon
- Thyme · dried¼ tsp
- Onion · chopped
- Jalapeño chili · chopped
- Sour cream
- Lime
- Tortilla
Instructions
- Heat the oil on sauté in the Instant Pot. Add the onion, garlic and about ⅛ teaspoon salt, and cook 3 to 4 minutes, adding a splash of water if the onion starts to dry, until lightly browned.
- Add the celery and bell pepper and cook for 1 minute. Add the tomato paste and tomatoes with a splash of water and cook until the paste is blended in and the mixture is slightly jammy, about 3 to 4 minutes.
- Stir in the bay leaves, spices, cocoa powder and remaining salt. Cook 1 to 2 minutes to deepen the flavor.
- Add the soaked, drained kidney beans, lentils and water or stock, and stir well, scraping the bottom. Turn off sauté, close the lid and pressure cook on bean mode for 1 hour.
- Let the pressure release naturally. Open the lid and check the beans. Add ½ teaspoon salt. If they need more time, pressure cook 15 to 20 minutes more.
- Taste and adjust the salt, as too much early can slow bean cooking. Add water if the stew is too thick, more chili powder or smoked paprika if needed, and finish with a squeeze of lime juice.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionTomatoBell pepperRed onionLimeCelerySour cream
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