One of my clients said she wanted to start making some vegan soups and stews. I know that part of being organized is to be able to save time doing such things as cooking. If you have a 3 hour stretch of time, you could make 3 different dishes and then you have to clean up only once!
If you don’t have that much time, you can make one dish at a time.
In either case, I encourage you to freeze most of this (unless you want to eat it every night for a week) I freeze the stew in pint, wide-mouthed glass jars and they do just fine.
Super yummy!
Soak 2 cups of black beans over night or 4 hours.
When you are ready to make the stew, drain the beans in a colander
Place in the instant pot.
If you don’t want to pressure cook–then cook the beans or buy canned beans–use 2 cans of beans–put in instant pot
Chop vegies: ½ inch to 1 inch–put in the instant pot
2 onions (cut in half, slice in ½ in slices)
3 medium sweet potatoes
1 red pepper
1 cup misc vegies if you have some left over (carrots, celery, corn, etc)
Chop greens–semi fine–put in pot
1 bunch cilantro
1 bunch greens (kale, collards, swiss chard)
Add the following to pot:
1 cup peanut butter–chunky
1 tbsp cumin
1 tsp turmeric
½ tsp cinamon
2 quarts water
Stir everything
Pressure cook for 30 minutes
Natural release
If you slow cook, make sure the black beans are already cooked–cook for about 2 hours or more–slow cook–until sweet potatoes are tender
Add ½ tsp salt. (after all is cooked) Stir well so peanut butter is dissolved.
Let cool, and put in jars–about ½ inch from top if you are going to freeze, and up to the top if you keep in the frig
