I wrote this recipe for my former “meat and potatoes” picky eater husband, who adapted to a vegan, gluten-free, nightshade-free diet literally overnight! These taste just like mashed potatoes. Adjust seasonings to your taste.
Ingredients:
2 cups cooked, sprouted white beans*- directions for sprouting are below. (Can also use cooked, un-sprouted beans; or 1-15 ounce can of white beans, drained and rinsed well)
1/3 cup liquid that beans were cooked in, or you can use water
1 teaspoon garlic powder
1 teaspoons onion powder
1 teaspoon pink Himalayan pink salt
1 teaspoon Tellicherry black pepper
After beans are sprouted, rinse well, then put into pressure cooker, cover with water, and cook for 12 minutes on high pressure. Let pressure come down naturally and drain, saving some of the cooking liquid.
OR cover with water and cook in covered pan for an hour- or until tender.
Instant Pot directions:
Add soaked, rinsed beans to 6 quart pot. Cover with water. Select “bean” cycle; set time to 12 minutes and cook. Let pressure release naturally. Drain over a mixing bowl, saving cooking liquid.
Mashing directions:
Mix all ingredients in food processor bowl fitted with “S” blade and process on high speed until mixture looks like mashed potatoes. Adjust seasonings to taste.
*To sprout beans: (I use great northern beans.) Soak in water (with 1 tablespoon of apple cider vinegar added) overnight, or at least 8 hours, then drain and rinse well. Wrap in cloth napkin, tie in a knot, place in colander for 24 hours, then check for sprouts. If they are not sprouted yet, remove from napkin, pour beans into colander and rinse well, then place back in napkin, retie it, and leave it for 24 more hours.
Serves 4.