Great Northern Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12-oz package Great Northern Beans Pork, fresh, belly, raw, 4-ozpotatoes, raw, 4 mediumsquash, acorn, winter, 1/2 of one10 cups of water4-oz can tomato sauce2 bay leaves1 cup chopped onions4 cloves of garlic,chopped1/4 of a green pepper, sliced1 tbsp. ground oregano1/2 tsp. ground cumin1 tbsp. salt1 Sazon Goya seasoning packet1/2 tsp. extra-virgin olive oil
First step is to prep everything. Get the pork and cut it into 1-inch squares, the potatoes peeled and cut in quarters and placed in water to avoid them from browning, and the squash cut into medium-size chunks. Set them all aside.
In the very pressure cooker you are going to use, on medium-high heat, place the oil along with the pork. Once it starts browning just a little bit, add the onions and the pepper. Saute for about 5 minutes or until almost transluscent; add the garlic for another 2 minutes. Now add the tomato sauce and blend it all together and remove it from the cooker and set it aside.
Without washing the pressure cooker, add the beans (cleaned and rinsed), water, oregano, cumin, bay leaves, Sazon and salt; place the lid and set on high. Once the pressure starts, lower to medium-low for approximately 35 minutes. Temporarily remove from heat to remove the pressure.
Once all the pressure is gone, remove the lid and check for tenderness of the beans. If you feel they are not tender enough, put the pressure back on for another 10 minutes. Otherwise, add all the things you previously sauted back to the cooker. Check for taste and add a little bit more salt if you feel it does not have enough. Put the heat up to medium and add the squash for 5 minutes. Now add the potatoes for an additional 10 to 15 minutes, letting it simmer til all the vegetables are done and it gets the desired consistency, about 20 minutes or so. It makes 8 8-inch bowls.
Number of Servings: 8
Recipe submitted by SparkPeople user BERTA441.
In the very pressure cooker you are going to use, on medium-high heat, place the oil along with the pork. Once it starts browning just a little bit, add the onions and the pepper. Saute for about 5 minutes or until almost transluscent; add the garlic for another 2 minutes. Now add the tomato sauce and blend it all together and remove it from the cooker and set it aside.
Without washing the pressure cooker, add the beans (cleaned and rinsed), water, oregano, cumin, bay leaves, Sazon and salt; place the lid and set on high. Once the pressure starts, lower to medium-low for approximately 35 minutes. Temporarily remove from heat to remove the pressure.
Once all the pressure is gone, remove the lid and check for tenderness of the beans. If you feel they are not tender enough, put the pressure back on for another 10 minutes. Otherwise, add all the things you previously sauted back to the cooker. Check for taste and add a little bit more salt if you feel it does not have enough. Put the heat up to medium and add the squash for 5 minutes. Now add the potatoes for an additional 10 to 15 minutes, letting it simmer til all the vegetables are done and it gets the desired consistency, about 20 minutes or so. It makes 8 8-inch bowls.
Number of Servings: 8
Recipe submitted by SparkPeople user BERTA441.
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 8.4 g
- Cholesterol: 10.2 mg
- Sodium: 1,156.6 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 6.1 g
- Protein: 7.2 g
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