• 3 Tbs. olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 cups mushrooms, quartered
• 2 carrots, shredded
• 1-1/2 tsp. dried basil
• 2 cups dried navy beans, soaked overnight
• 4 cups water
• 1 Tbs. chili pepper flakes
• 2 cups canned chopped tomatoes, undrained
• 10 ounces frozen spinach, thawed and squeezed dry

Heat oil in a pressure cooker over medium high heat. Sauté onion and garlic 3-4 minutes until softened. Stir in mushrooms, carrots and basil and cook 2 minutes.

Transfer mixture to a bowl and set aside. Drain beans and combine with water and chili flakes in pressure cooker over high heat. Secure cover and bring to high pressure. Reduce heat and cook 5 minutes at stabilized pressure. Release pressure by running cold water over cover.

Drain beans. Add sautéed vegetable mixture, remaining ingredients and salt and pepper to taste. Secure cover and bring to high pressure. Reduce heat and cook 4 minutes at stabilized pressure. Release pressure.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 354, fat 8.2g, 20% calories from fat, cholesterol 0mg, protein 19.1g, carbohydrates 55.5g, fiber 21.6g, sugar 8.4g, sodium 192mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 2.8, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Zinfandel, Sauvignon Blanc, or Chablis.