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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 261.7
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 525.2 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 13.7 g
  • Protein: 8.8 g

View full nutritional breakdown of Savory Stewed Beans with Apple calories by ingredient
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Savory Stewed Beans with Apple

Submitted by: HOPEFILL

Introduction

** THIS RECIPE IS FOR STOVE TOP PRESSURE COOKER**
My college had a top-notch vegetarian dining hall that made something like this that I have craved ever since. I've never been able to find a similar recipe, so I struck out on my own to try to recreate it.
** THIS RECIPE IS FOR STOVE TOP PRESSURE COOKER**
My college had a top-notch vegetarian dining hall that made something like this that I have craved ever since. I've never been able to find a similar recipe, so I struck out on my own to try to recreate it.

Number of Servings: 5

Ingredients

    1 cup dried kidney beans
    4 Apples (try cooking apples that will keep their shape relatively well)
    2 medium onions (or roughly 1.5 cups)
    Olive oil (for sauteing the onions, I've allotted 4 tablespoons in the calculations)
    Apple cider vinegar to taste (I recommend being generous)
    Salt to taste

Tips

Adding salt before beans are cooked is a no-no. I suggest waiting to season until you've finished the cooking.


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Directions

Cooking time will vary depending on the age of your beans. Using your own knowledge is probably more reliable than my instructions, regarding what works. The basics are to saute the onions, make sure the kidney beans are cooked, and add the apples toward the end with the goal of having them sufficiently cooked that you can't readily tell they are apples in the recipe, but that they don't become apple sauce.

Soak beans 8 hours. Drain and rinse thoroughly.

Dice onion and saute in the bottom of your pressure cooker with olive oil.

When ready, add beans and cover with water. Cover and bring to high heat. Cook at high heat for approximately 9 minutes until beans are almost cooked. Note: it is better for the apples to be overcooked than the beans, so don't overdo the first heating.

While beans are cooking, you can peel, core, and chop apples into chunks (about 1-inch is pretty good)

Release pressure and -when safe- remove lid. (If there is excessive water remaining in the cooker, you can skim some off at this point) Add the apples, recover, bring to high heat, and cook for approximately 3 minutes.

Release pressure (natural release not recommended) and -when safe- remove lid. Stir in salt and apple cider vinegar to taste and serve or store for later.

Serving Size: Makes 5 servings






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