Rainshadow Bean Pot #2 - Nevada [InstaPot]

I'm still traveling with a milkcrate full of root vegetables from the Rainshadow winter CSA. But look at those beets! Like some tuber sashimi. I just throw 'em in with the beans. 

Here's a one-pot bean pro-tip: head to the supermarket, find that aisle with all the seasoning packets and "meal in a box" type things. Like the packet of "Taco Seasoning." But instead of adding to a pound of ground beef, add it to a pound of beans. There's quite a variety, like today's Moroccan Lemon Chicken. 

Here's another one-pot bean pro-tip: add acidic foods (like tomatoes) after the beans have cooked. Put them all in at once and the beans cook much slower and come out a bit grainy.

So here's today's beans, assembled and cooked and consumed across many miles of Nevada:

In the Instant Pot, throw in:

  • 1.5 Cups of Rainshadow beans (the end of the bag!)
  • 3 Cups of water
  • 1 seasoning packet of Moroccan Lemon Chicken 
  • 4 or 5 small beets, peeled and chopped
  • 1 small red onion, chopped
  • Goya Sazon seasoning (basically pure MSG)
Pressure cook for 25 minutes, let naturally decompress, then add in:
  • 1 can of diced tomatoes
  • 1 big bunch of kale, roughly chopped
Pressure cook for 1 more minute. Done.