JL’s Intuitive Three-Bean Delight
Makes approximately 4 cups of cooked beans
2 cups of mixed beans: pinto, red kidney and azuki (soaked for 1 hour, rinsed and drained)
Kombu, one inch strip
2T avocado oil
1/2 cup vidalia onion, diced
2 cloves garlic
2 bay leaves
Iodized sea salt, to taste
Heat the avocado oil in the uncovered pressure cooker.
Add onion and garlic and saute for a few minutes.
Add beans, bay leave and water (enough to cover the beans, and then a bit more).
Cover the pressure cooker and bring to pressure and cook at pressure for 23 minutes.
Use the quick release method and the open the pressure cooker lid, away from you.
If the beans need to be cooked a bit more, simmer until they reach your sense of “done.”
Add salt to taste.
Serve over nachos or a salad, mix with cooked grains, or simply as a side dish.
Photo credit: JL