Description
This dish reminds me of my childhood. It is bursting with a full variety of flavors that I always crave.
Ingredients
- 2 cups dried Great Northern beans, soaked overnight
- 4 to 5 cups water*
- 1 bay leaf
- 1 long sprig fresh rosemary
- 2 tbsp nutritional yeast flakes
- 1 tbsp dried parsley, divided
- 2 tsp granulated onion
- 3/4 tsp dried sage
- 2 vegan bouillon cubes, preferably mushroom but any will work
- 1 small can diced organic tomatoes, pureed
- 1 tsp smoked paprika
- 3 to 4 cloves garlic, minced or pressed
- Salt and freshly ground pepper, to taste
Instructions
- In pot or pressure cooker, combine soaked beans, water, bay leaf, rosemary, nutritional yeast flakes, half of the dried parsley, granulated onion and the dried sage . Cook at high pressure for 14 minutes. Remove pot from burner and let pressure come down naturally.
- Remove lid and add remaining ingredients. Place pot back and burner and simmer, uncovered, stirring occasionally, for 10 to 15 minutes, giving flavors a chance to meld. Adjust seasonings to taste, adding salt and pepper as necessary. Remove rosemary twig and bay leaf and serve.
Notes
*If you prefer this dish as a thick stew, add 4 to 4 1/2 cups water. If you would like it soupier, add 5 cups water.
Copyright © 2009 Julie Hasson
- Category: Healthy Beans