** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the drained beans, 4 cups water, and hot pepper flakes in the
pressure cooker. Cover and bring up to high pressure. Reduce heat to
stabilize pressure and cook 5 minutes. Release pressure by running cold
water over the cover. Drain beans and set aside.
2. Heat the broth in the pressure cooker over medium heat. Add the onion
and garlic and cook uncovered until they begin to soften, 3 to 4 minutes.
Add mushroom, carrots, and basil; cook 2 minutes. Add beans, the tomatoes
with their liquid, spinach, salt and pepper.
3. Cover and bring up to high pressure. Reduce heat to stabilize pressure
and cook 4 minutes. Release pressure.
If you remember to put start soaking beans in the morning - it doesn't take
long to get dinner on the table in the evening.
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Dietary Notes:
This recipe is low-fat with 0.83g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 166% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Mushroom, Tomato, MSG, Poultry, Garlic, Hot Pepper, Navy Beans, Onion allergies.
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