Navy Beans, Brown Rice & Kale

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When I have the itch to try a new recipe, on a hot and muggy day, I turn to my pressure pot. Not only is my meal ready in minutes, the kitchen stays cool. I thumbed through one of my vegan pressure cooker books for inspiration. The one that caught my interest, Navy Beans, Brown Rice & Kale, was easily adapted to meet my dietary needs. I also had most of the ingredients on hand.

Navy Beans Brown Rice & Kale Title Meme

Navy Beans, Brown Rice & Kale

I chose this recipe because I love the combination of beans and rice. Throw in some greens…kale in this case…and some onion, garlic and seasonings and it’s the perfect quick meal for me.

After an afternoon busy with real estate, it was a joy to come home and prepare a fast and nutritious meal in the pressure cooker.

Navy Beans, Brown Rice & Kale

This delicious recipe comes together quickly in the pressure cooker.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: Navy Beans Brown Rice Kale

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup dried navy beans
  • 1/2 cup uncooked brown rice
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chopped kale, loosely packed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 cups vegetable broth or water
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt

Instructions

  • Rinse and drain navy beans
  • In uncovered pressure cooker, heat coconut oil. I set the pressure cooker to the "fish" setting to saute. Saute onion and garlic for 3 minutes, until onion softens. Cancel setting,
  • Add navy beans, brown rice, kale, bay leaf, thyme and vegetable broth. Stir and cover. Cook for 25. Allow for a natural release.
  • Carefully remove lid. Discard bay leaf. Add lemon juice and sea salt. Makes four servings.
  • *Collard greens or spinach may be substituted for kale, if desired. Water may be substituted for vegetable broth.
Navy Bean Brown Rice & Kale
The start of something good. Remove stems from kale and tear leaves into bite sized pieces.
Onions in Pressure Cooker
Onions and garlic in pressure cooker.

The Start of Something Good

As I tidied up the kitchen, the tantalizing aroma of dinner cooking filled the room. If the navy beans, brown rice & kale tasted as good as it smelled, I’d count this recipe a success.

I didn’t have to wait long to find out! Twenty five minutes later, the timer went off. I allowed the steam to release naturally, which means I didn’t turn the knob on top of the pressure cooker to manually release the steam. Instead, I let it seep out, which took another 10 minutes or so.

At last I carefully lifted the lid. After removing the bay leaf, I added freshly squeezed lemon juice and a teaspoon of sea salt.

Into the pressure cooker
Into the pressure pot.

Navy Beans, Brown Rice & Kale Taste Test

After ladling up a bowl of this quick and hearty meal, and taking a photo of course, I sampled a spoonful.

This easy to prepare meal was SO GOOD! The flavors of the beans, rice and kale blended perfectly. And the thyme and bay leaf added just the right amount of seasoning.

I carried my steaming bowl into the living room and savored my meal, sitting in my favorite chair. I’ll definitely be making this recipe often. As summer gives way to the cooler temps of fall, navy beans, brown rice & kale will go into my meal rotation, to be enjoyed often.

Navy Beans Brown Rice & Kale

Check out this pressure cooker recipe as well:

Lentils & Brown Rice

Order one of these plant based pressure pot cookbooks!

 

Black Bean & Sweet Potato Stew

This healthy and delicious recipe comes from one of my vegan pressure cooking cookbooks. I am using my pressure pot more and more, to prepare quick, nutritious meals. I recently tried steaming veggies in it and I’m hooked on how easy the process is. In minutes I have perfectly steamed potatoes, asparagus or a variety of veggies prepared together for a simple bowl meal.

Black Bean and Sweet Potato Stew

This colorful and tasty soup was ready in under 30 minutes and while this recipe makes use of a pressure pot, the soup can be prepared traditionally on the stove top.

Black Bean and Sweet Potato Stew

Black Bean and Sweet Potato Stew

I used organic produce and in place of two fresh tomatoes, I substituted one can of organic diced tomatoes.

If cooking in a soup pot on the stove, follow directions, substituting one can of organic black beans for dried, or cook beans separately and add the last few minutes of cooking time. Simmer the rest of the ingredients until sweet potatoes are tender.

Black Bean and Sweet Potato Stew

This was a sweet and savory soup. The black beans are rich in protein, calcium, potassium and magnesium. The sweet potatoes supply beta-carotene, vitamins, minerals and other nutrients that promote digestive health and provide anti-cancer phytochemicals. They also provide a critical form of glucose that aids in the ability to sleep soundly.

I’ll be making this soup often!

Black Bean and Sweet Potato Stew

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