Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I would like to try this … i have an Insta Pot … but no “bean seatting” on the Insta Pot
is there an alternate setting that I can use?
I haven’t had luck using the bean setting on my Instant Pot, so I cooked it on the high pressure setting for 45 mins, then let it release naturally for 20, as the recipe indicates, and it turned out well.
This was excellent! I doubled the recipe, used light coconut milk, added red chili flakes, and served it over brown basmati rice and fresh spinach. It only took five minutes to throw the ingredients into the Instant Pot and 45 minutes later we had a massive amount of food for the week. A must-try recipe!
Shouldn’t kidney beans (especially red kidney beans) be soaked first and then have the soaking water discarded because of the toxins it absorbed from the beans?
Where do the toxins go if dry red kidney beans are prepared in one step in an IP? (Genuinely asking.)
Kidney beans need to be boiled for at least ten minutes to get rid of the toxin, so the long cooking time would certainly have them at boiling for well over that amount of time.
Made this tonight! Delicious easy! On my rotation! Topped with shaved purple cabbage & spring onions. I added 1/4 tsp chili flakes & a couple of shakes of chili powder.
Could I use canned kidney beans in this? Would that change the directions any?
Hi Trudy, unfortunately, using canned instead of dried would significantly impact the recipe, so we don’t recommend swapping them out. For a dal recipe that uses canned kidney beans, try this one: https://www.forksoverknives.com/recipes/vegan-soups-stews/fragrant-kidney-bean-lentil-dal/
Editor, Forks Over Knives
So do the dates stay whole in this recipe? Do they disintegrate in the Instant Pot?
The dates get really soft and disintegrate into the sauce to add a nice subtle sweetness, so you don’t have to worry about chopping them beforehand. Let us know what you think about the recipe!
I don’t have an Instant Pot. Do you have directions for a slow cooker? Thanks!
Can I use red kidney beans soaked overnight in this recipe?