Red Bean Stew
Ingredients
1 C dried red beans
(soaked & rinsed 3 days
cook pressure cooker ↓ lectins)
1 Tbsp olive oil
½ medium white onions, diced
¾ tsp Himalayan salt
¼ tsp freshly ground black pepper
1 tsp cumin
1 tsp coriander
2 garlic cloves, crushed
½ C sliced mushrooms
1 medium parsnips, peeled, cut into chunks
1 medium carrots, peeled, cut into chunks
1 medium zucchini, trimmed, cut into chunks
1 medium yellow squash, trimmed and cut into chunks
Preparation
Soak and rinse the beans for 3 days. Rinse under the spigot daily. After 3 days, cook the soaked beans about 45 minutes until soft. Heat the olive oil in a large stockpot. Cook the onions with salt, pepper and spices 10-15 minutes. Add the garlic, reduce the heat to low, until the aroma is released. Add the mushrooms, then add the remaining vegetables and finally add the beans and the bean water and simmer until vegetables are soft, about 15 additional minutes. Taste for seasoning. Serve.
