Purple Hull Beans and Vegetables
Enjoy end of the summer produce with this savory dish.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 small bell pepper, diced
- 2 tsp ground cumin
- 2 cups shelled hull beans
- 1/2 cup vegetable broth
- 3/4 cup tomato, diced
- 1 1/2 cups corn, fresh or canned, non GMO
Heat pressure cooker (I use the meat setting). Saute onion and garlic in small amount of vegetable broth, for 2 minutes. Add bell pepper and continue to stir and cook, for another minute.
Add hull beans, vegetable broth and cumin. Lock on lid and bring to pressure. Cook for 5 minutes. Let pressure release naturally. Carefully remove lid.
Taste to make sure hull beans are tender. If not, cover and return to pressure and cook for 1 - 3 minutes more. Carefully remove lid.
Stir in diced tomatoes and corn. Simmer in open pressure cooker for 5 minutes, until tomatoes begin to break down. Or replace lid and allow to sit for 5 minutes. Makes 4 servings.