Stew Red (Kidney) Beans, Vegan Recipe - Pressure Cooker Version

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

Prep the aromatics: chop 2 medium sized onions, mince 6 cloves of garlic, chop a 2 inch piece of ginger, and cube 1 pound of pumpkin.

Cut up the stems and leaves of 1 bundle of celery.

Crush 6 pimento allspice berries with the broad side of a knife.

Rinse 1 pound of red beans to remove any stones or debris.

Add a little oil to the pressure cooker.

Sauté the onions in the oil for about 1 minute until they start to sweat and change color.

Add the garlic, ginger, celery, and crushed pimento; sauté for a bit until fragrant.

Add the cubed pumpkin and season with salt and black pepper.

Add 2 cups of red beans, 1 bay leaf, and 2 tablespoons of tomato paste; stir to combine.

Pour in 6 cups of cold water and stir again.

Cover the pressure cooker and cook for about 45 minutes to 1 hour, checking for doneness.

After 1.5 hours, check the beans and add an additional 3 cups of water if needed, bringing the total to 10 cups of water.

Adjust seasoning with salt and add fresh thyme; add 3/4 cup of water to create a gravy-like consistency.

Plate the red beans and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary