Instant Pot

My Fitness Pal has been telling me that my protein intake has been low. Rajma or red beans with flavorful spices are a tasty way to get my protein. Using the instant pot makes it quick and I do not have to stand over the stove. 

Here in Louisiana Red Beans and Rice are commonly served on Mondays. The problem for gout sufferers is they normally are loaded with Andouille sausage. As much as I love the stuff it is made with cuts of meats that can cause gout flare-ups.

Working in Pakistan allowed me to experience vegetable dishes cooked in ways that I did not miss the meat. The people in Pakistan do eat meat. The summers are very hot (the hottest I experienced was 123F with high humidity). The high heat makes it hard for the body to digest large amounts of meat. So in the summertime people turn to more vegetable dishes.

Soaked Red Beans

Start by soaking one pound (2 1/4 cups) of red beans overnight. It's not a requirement to soak them but they turn out more creamy when they have been soaked. When I can get them I use the Camellia brand. More important than the brand name is the beans need to be fresh. Also never use hard water to cook your beans. Beans cooked in hard water will never get soft.

Check to make sure you do not have any rocks etc in your beans. Give them a rinse with cold water. Place them in a pot or bowl and cover by at least two inches. After soaking overnight they will be almost double in size.

Ingredients for Rajma

Time to prepare all of our vegetables. By chopping the vegetables up into small pieces allows them to break down into a sauce (for lack of a better term). One medium red onion finely diced (3/4 Cup), two cups finely diced tomato, two teaspoons finely diced ginger, two teaspoons finely diced garlic, two teaspoons finely diced spicy green pepper (I used the ones from and Indian market but serranos work great).

Measure out the spices. One teaspoon cumin seeds, two pieces of cinnamon stick, one teaspoon paprika, one teaspoon garam masala, one teaspoon mango powder (coriander is what is normally used but I like mango powder), one teaspoon salt (this is on the low end most people will want around one Tablespoon), one half teaspoon black pepper, one half teaspoon turmeric.

We will also need two cups of water and one and a half Tablespoons of cooking oil.

Remember how many cinnamon sticks you use it is better to remove them before serving. Mine are usually on top after cooking.

Plug in your Instant Pot and press saute and add one and a half Tablespoons of cooking oil.

Adding Cumin and Cinnamon

When the oil gets hot add the cumin seeds and cinnamon sticks. The cumin needs to be in the oil so that the seeds will crackle and release flavor. After the cumin seeds have opened up add your onion, garlic, ginger and green pepper. Cook this while occasionally stirring until the onion gets some brown spots.

Added Tomatoes

After the onion gets some brown spots add the tomato. Cook this while occasionally stirring for five minutes.

Adding Spices to the Red Beans

Add your soaked beans, remaining spices, and two cups of water.

Ready to Cook

After giving it a stir it's now ready to cook.

Instant Pot Set for 30 Minutes

In manual mode set the timer for 30 minutes. After 30 minutes let the pressure naturally release for 15 minutes. For richness top with some evaporated coconut milk.

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Instant pot dal makhani recipe

Tofu matar recipe

Instant Pot Rajma Recipe

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Instant Pot Rajma Recipe

Red Beans cooked in the Instant Pot with flavorful spices makes a quick and tasty meal

Prep Time1 hr

Cook Time30 mins

Total Time9 hrs 30 mins

Course: Main Dish

Cuisine: Indian

Keyword: Gout Friendly, Indian, Instant Pot, Vegan

Servings: 6 servings

Calories: 187kcal

Author: James Strange

Ingredients

• 1 pound red beans
• 3/4 Cup red onion
• 2 teaspoons ginger
• 2 teaspoons garlic
• 2 teaspoons serrano pepper
• 1 teaspoon cumin seeds
• 2 each cinnamon stick
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 teaspoon mango powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1 1/2 Tablespoons peanut oil
• 6 Tablespoons evaporated coconut milk
• 2 Cups Water

Instructions

• Start by soaking one pound (2 1/4 cups) of red beans overnight.
  
• Time to prepare all of our vegetables. One medium purple onion finely diced (3/4 Cup), two cups finely diced tomato, two teaspoons finely diced ginger, two teaspoons finely diced garlic, two teaspoons finely diced spicy green pepper
  
• Measure out the spices. One teaspoon cumin seeds, two pieces of cinnamon stick, one teaspoon paprika, one teaspoon garam masala, one teaspoon mango powder, one teaspoon salt, one half teaspoon black pepper, one half teaspoon turmeric.
• Plug in your Instant Pot and press saute and add one and a half Tablespoons of cooking oil.
• When the oil gets hot add the cumin seeds and cinnamon sticks. The cumin needs to be in the oil so that the seeds will crackle and release flavor. After the cumin seeds have opened up add your onion, garlic, ginger and green pepper. Cook this while occasionally stirring until the onion gets some brown spots.
  
• After the onion gets some brown spots add the tomato. Cook this while occasionally stirring for five minutes
  
• Add your soaked beans, remaining spices and two cups of water.
  
• In manual mode set the timer for 30 minutes. After 30 minutes let the pressure naturally release for 15 minutes. Remove cinnamon sticks.
  
• For richness top with some evaporated coconut milk.
  

Nutrition

Calories: 187kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 333mg | Potassium: 149mg | Fiber: 7g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 3.6mg