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.: 10.15.2009 

Zabet's (kinda cheap) Eats

Weird Bean Thing
I don't have a photo because, frankly, it's not attractive. Also, I forgot. This dish is weird because it's not soup, not a stew, not a casserole. The closest thing I can say to describe it is "warm bean salad" and doesn't sound appetizing. It was a total experiment, and it was tasty if un-label-able.

NOTE: This recipe will ONLY work with a pressure cooker. Try to do it without one and you won't have enough liquid at all. You can add more liquid (you'll probably need 5 cups, total), but it'll be like a thick bean soup rather than this strange salad-thing I got. If you're going to go this route, also only add the potatoes about 30 minutes before you think your beans are done.

2 cups organic dried kidney beans
1 tsp salt
1 tsp celery salt
1 heaping Tbsp fresh rosemary leaves (can minced after measuring; I left my whole)
8 smallish red potatoes
5 garlic cloves, peeled and cut into large slivers
1 can Dole No Salt Added Green Beans, drained and liquid reserved in a measuring cup - add water to make it 1 cup if need be
1/4 cup water (in addition to water used above, if any)
1/4 cup V8

Soak dried kidney beans overnight. Drain and rinse.

Place all ingredients in pressure cooker. Mix well so that the ingredients are well-distributed.

Place lid on cooker. Heat on high until at 15lbs pressure. Reduce heat to minimum needed to keep pressure and cook for 12 minutes. Allow to pressure to release naturally for at 15 min before doing any quick-release methods. Open pressure cooker. Mash a little bit with a potato masher or slotted spoon. Stir and serve.

Is also nummy when garnished with cheddar cheese, though the subtly of the rosemary is lost. Can easily take more garlic if you like it, because the garlic mellows considerably.

Makes about 6 cups of weird bean salad. 2 cups is a good single serving size for adults.

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