A great Instant Pot Recipe. It only takes 5 minutes to cook.
Cauliflower Four Bean Stew (Serves 4 to 6)
- 2 medium leeks, sliced
- 1 large cauliflower separated into florets
- 2 400-gram cans mixed beans, drained
- 1 cup cherry tomatoes, cut in half
- 1 400-gram Fire Roasted tomatoes
- ¾ cup black olives, sliced in half if whole to add when stew is cooked
- 1 tablespoon dried parsley or oregano
- 1 tablespoon Sumac (Optional to give salty taste)
- 1 cup vegetable stock or purified water
- 4 cups baby spinach
Instant Pot Method:
Add the stock to your 6 or 8-quart Instant Pot first. Then add leeks, cauliflower, tomatoes, mixed beans, and dried herbs.
Pressure cook for 5 minutes.
Quick Release steam, open lid, add spinach and olives and stir well. Add Sumac and pepper to taste. Put lid back on for 5 minutes for spinach to wilt and serve.
Stove Top Method
Add all ingredients except spinach and olives to a large pan and cook for 20 minutes, until the cauliflower is tender.
Add spinach and olives and stir well. Add Sumac and pepper to taste. Cover for 5 more minutes for spinach to wilt and serve.