Asian beans, barley, and bok choy

Page 190

Cuisine: Asian | Course Type: Soups and Stews

(1 review)

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This stew is incredibly good. I make it often since it uses adzuki beans, which do not need to soak prior to pressure cooking. The shiitake mushrooms help to create a rich, umami broth.

One suggestion - the beans usually need more time than called for. I usually cook for 22 minutes (vs. the 18 minutes specified) prior to releasing the pressure. This cooks the carrots a bit longer, but I don't mind.

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