We started our new season of Healthy Team Healthy U this week. It is a 12 week course where you form a group and make your way through a workbook giving you tools to become healthier. When you’ve successfully completed the course you get a 5% discount on your health insurance premium and a $100 cash bonus ($200 last year). There are many resources including lots of recipes. One of the recipes that caught my eye was white bean and kale soup. Their recipe was made with canned beans and vegetable broth. I thought I might be able to get a lot of birds with one stone:
- Use my liquid gold home made chicken broth.
- Make progress on my goal to eat all the different colored beans this year (I got red beans last week).
- Get practice with my pressure cooker.
- Eat something healthy
|Beans, kale, vegetables, spices, and chicken stock|
As I said the kale is tough. I pulled the leaves off the stems, then chopped the stems and tore the leaves into bite size pieces.
|Mis en place. Chopped kale stems were added to the mirepoix|
|Sauté the mirepoix|
After the sautéing the vegetables and herbs for a few minutes, I added the beans and 2 quarts of chicken stock, then cooked on high pressure for 25 minutes (actually 20 minutes + 5 minutes).
|Cook the beans under high pressure for 25 minutes|
Then after doing a quick release of pressure I added the tomatoes and kale leaves and cooked for another 5 minutes under high pressure before once again quickly releasing the pressure.
|Beans are cooking. Kale and tomatoes are waiting their turn|
Served with a glass of wine and corn bread.
|Dinner is served|