Graciela’s Colombian Kidney Beans

March 3, 2021


Graciela is a frIend of Jill Nussinow, author of Vegan Under Pressure. The recipe appears in Nussinow’s cookbook to honor Columbian native Graciela, who served it at a dinner party. Today, I had the pleasure of tasting this fabulous dish. I had been looking forward to making it, since I included it in my monthly menu plan. I loved how quickly, and easily all the ingredients came together to create this incredibly satisfying meal. I served it over brown rice, and it made a delicious lunch!


This recipe is part of the cookbook Vegan Under Pressure, by Jill Nussinow.

EQUIPMENT NEEDED:

• Instant Pot

• Spice grinder

• Mortar & pestle

INGREDIENTS:

  • 1 tablespoon olive oil, optional. I use 2 tablespoons veggie broth to sauté.
  • 1 cup diced yellow onion, about half a medium onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoons plus 2 teaspoons ground toasted cumin (see notes)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup dry kidney beans
  • 1 1/2 cups vegetable broth
  • 1 cup baby carrots or small carrots, cut into 1 inch round pieces
  • 1 1/2 cups fresh or frozen corn, (not thawed)
  • 1 (15 oz) can crushed or diced tomatoes, juice included
  • ground black pepper, to taste
  • salt (to taste), optional

DIRECTIONS:

  • Heat a stovetop cooker over medium heat or set the Instant Pot to sauté.
  • Add the oil, if using, or 2 tablespoons of veggie broth. Add the onion and celery and sauté for 2-3 minutes.
  • Add the cumin, garlic powde, onion powder, cayenne, chili powder, and sauté for 1 more minute.
  • Add the carrots, and the corn. Add the kidney beans, tomatoes, and the vegetable broth. Stir until well incorporated.
  • Lock the Instant Pot lid. Bring to high pressure, and set the cook time to 22 minutes.
  • Carefully release the pressure, and remove the lid, tilting it away from you.
  • Add the frozen green beans, and lock the lid. Set the cook time for an additional 3 minutes.
  • Carefully release the pressure and remove the lid, tilting it away from you.
  • Stir all the cooked ingredients. The beans & vegetables should be cooked through. The dish should be fairly firm, and not soupy.
  • Serve while hot. I served it over brown rice. Enjoy!

NOTES:

  • In a dry small heavy skillet toast the cuminseed over moderate heat, swirling the skillet, for 3 or 4 minutes, or until it turns several shades darker and begins to pop. In a spice or coffee grinder pulverize the seeds. I used a mortar & pestle to grind the seeds.
  • Do not skip the cumin in this recipe, because I feel that it is the star of the show!

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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