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Recipe: Perfect Instant Pot Black Beans with Quinoa or Rice, Kale, and Lime-Cashew Cream

I've made two variations of this now and love both of them.

This is a super simple and oh so stereotypically vegan meal. I was laughing as I described it to someone, but it's so yummy!


Perfect Instant Pot Black Beans

(adapted from Well Planted)
1 C Dried Black Beans - rinsed
1 1/4 C Water
1 tsp Vegetable Bouillon
Stick of Kombu
Dash Cumin (optional)

Add everything to your Instant Pot, (set to sealing, not venting).
Set the timer to 35 minutes (it'll take approximately 10 minutes for the Instant Pot to reach pressure, then the 35 minute countdown will start).
Allow the natural release to continue for 20 minutes.

I like to rinse them when they're done, but some prefer to keep them in their liquid.


Instant Pot Brown Rice or 1 Minute Quinoa

1 C Quinoa (rinsed)
1 C Water

Add to your Instant Pot, (set to sealing, not venting).
Set the timer to 1 minute (it'll take approximately 10 minutes for the Instant Pot to reach pressure, then the 1 minute countdown will start).
Allow the natural release to continue for 12 minutes.

1 C Brown Rice (rinsed; I used short grain)
1 1/4 C Water

Add to your Instant Pot, (set to sealing, not venting).
Set the timer to 22 minutes (it'll take approximately 10 minutes for the Instant Pot to reach pressure, then the 22 minute countdown will start).
Cover your hand and quick release the Instant Pot.


Massaged Kale

1-2 bunches of Kale (de-stemmed & ripped)
Juice from 1/2 - 1 Lemon or Lime
Salt
Olive Oil

Place everything in a bowl, wash your hands, and start massaging the kale until it gets tender.

I also made this with steamed kale and broccoli instead of the massaged kale.


Cashew Cream

1/2 - 1 C Cashews (soaked - I use boiling water for a quick soak)
1-2 Cloves Garlic
Juice from 1 Lime (at least)
Cayenne, Cumin, Paprika
Salt, Pepper
1/2 - 1 C Water (to thin the cream depending on how you want to use it)

Add everything to your high powered blender and blend until smooth.

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