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Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves: 6 servings
Ingredients
1 lb. navy or yellow-eye beans, dried (soaked overnight in water and drained)
4 minced garlic cloves
1 chopped large onion
4 tsps (divided) paprika, smoked
5 cups water
1 1/2 tsps (divided) cumin, ground
2 tsps (divided) oregano, dried
1 lb. (peeled & cut into 3/4" dice) cubed winter squash or pumpkin
1 tsp basil, dried
1 (seeded & finely chopped) jalapeño pepper {if desired}
1 large (chopped) red bell pepper
1 tsp salt or as necessary
1 (15-oz.) can fire-roasted tomatoes, diced
1 cup frozen or fresh corn (if desired)
1 bunch (about 12 oz.) kale removed from stems & sliced
1/2 cup fresh basil, chopped
Method
1. Add onions into a pressure cooker pot and select the saute/brown setting.
2. Cook onions until just browned and tenderized.
3. Add garlic into the pressure cooker pot and saute for 1 more minute.
4. Add dried basil, 1 tsp cumin, 1 tsp oregano, 2 tsps paprika, water and the beans into the pressure cooker pot.
5. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
6. Cook for 8 minutes on high pressure.
7. After cook time has been reached, slide steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
8. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
9. Add salt, tomatoes, peppers, the reserved seasonings and the squash into the pressure cooker pot.
10. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
11. Cook for 8 minutes on high pressure.
12. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
13. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
14. Check for seasonings and adjust salt, oregano and cumin as necessary.
15. Add the corn and kale into the pressure pot and select the saute/brown setting and saute until the kale becomes softened and mix in the basil and cook for 1 minute more.
16. Serve and enjoy.
