Vegan Instant Pot: White Bean and Carrot Tagine Recipe

Vegan Instant Pot: White Bean and Carrot Tagine Recipe - Ras el hanout is one of my favorite spice blends, and it works well in this Moroccan-inspired stew of great Northern beans and soft, silky carrots. Recipes vary for the spice blend (my favorite comes from Oaktown Spice Shop), but it’s always warmly sweet with paprika, cinnamon, and at least a hint of heat. Serve the tagine over couscous or with flatbread on the side.

Serves 8
Vegan Instant Pot: White Bean and Carrot Tagine Recipe

Ingredients for Vegan Instant Pot: White Bean and Carrot Tagine Recipe:

  • 2½ cups (1 pound) dried great Northern beans
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 4 cloves garlic, minced
  • 1 yellow onion, sliced
  • 3 cups low-sodium vegetable broth
  • 1 pound (8 medium) carrots, peeled and cut into ½-inch rounds
  • 1½ tablespoons ras el hanout (see Note)
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh mint
  • Couscous or flatbread for serving

Directions for Vegan Instant Pot: White Bean and Carrot Tagine Recipe:

  1. In a bowl, combine the beans with 4 cups water and 1 teaspoon of the salt. Let soak for 10 to 12 hours, or overnight. Drain the beans and set aside.
  2. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 5 minutes, until the onion is softened and the garlic is toasty and brown. Stir in the broth and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the carrots, ras el hanout, and the remaining 1 teaspoon salt. Stir in the beans, making sure all of the beans are submerged in the cooking liquid.
  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 30 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  4. When the cooking program ends, let the pressure release naturally (this will take about 40 minutes). Open the pot and stir in the tomato paste and lemon juice. Taste and adjust the seasoning with salt, if needed.
  5. Ladle the tagine into bowls. Drizzle with oil and sprinkle with mint. Serve hot, with couscous or flatbread.

If you don’t have ras el hanout, make your own by combining 2 teaspoons paprika, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon cayenne pepper.

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