Longtime listeners, or any listener if we’re being honest, know that we’re unapologetic bean lovers. We’ll have them as a salad, a side dish, or just a big pot to eat throughout the week. Fall is when we really embrace our love affair with legumes and this episode is all the way in. We also lean into the Instant Pot this week with green beans and a lentil and rice dish. Both of which we loved for the ease of use and the savory flavor of the recipes. Soup is also on the menu with a wild rice and white bean dish that is deeply satisfying and vegan to boot. Maybe you don’t love beans as much as we do, but we think you’ll find a recipe to crush on this week.
Instant Pot Braised Beans (Turkish Style), Best Wild Rice Soup, and Instant Pot Mujadara
Now that Kate is living in the South, she’s starting to embrace long and slow cooked green beans. The texture isn’t mushy but somehow meaty and lush. The folks in Turkey also have a braised bean side dish, but instead of pork fat they rely on olive oil and garlic for flavor. Both are a treat as a side or a light meal.
- Don’t skimp on the olive oil; the delicious mouthfeel is due to that gorgeous fat.
- The author is spot on. These were even better the next day.
Is it Fall or is it really Soup Season? Our listeners seem to think it’s the latter; chili is their favorite fall flavor! This soup is creamy without dairy and hearty without meat. Cashews and pureed white beans make a beautiful base for a soup that is filled with veggies, beans, and the star: wild rice.
- Use your favorite wild rice or look out for small bags at Trader Joe’s.
- This soup reheats and keeps in the fridge well. Add a tablespoon of water to thin out, if necessary.
- The Vitamix did a great job of making a smooth soup. But you can use a stick blender if you soak the cashews overnight.
Mujadara has been family food for literally thousands of years, with the first recipe for lentils and rice written around 1200 BCE. We have a thoroughly modern version, made in the instant pot, with all the flavor of this family favorite. Onions, rice, and lentils make an incredibly satisfying dish you’ll want to make again and again.
- We might double the shallots next time. They’re that good.
- Kate made this with green lentils. Betsy made hers with black lentils. Both worked very well. Avoid split lentils as they will be too mushy.
- Toppings push this recipe over the top. Gather as many as you can.
From the Smorgasbord:
A look back on past bean episodes...