Name: Pressure Cooker White Bean Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup cannellini beans ((or great northern beans, soaked for a couple of hours, then pressure-cooked until tender. My pressure cooker takes 10 minutes to cook beans without soaking them first. Alternatively, use 2 cups canned, drained and rinsed beans.); 1 tsp extra virgin olive oil; 2 leeks ((washed thoroughly. Grit gathers between the leaves, so be careful to rinse them well, and cut into a small dice)); 4 cloves garlic ((minced)); 1 tsp ground cumin; 1/2 tsp cayenne; 1 jalapeno, ((chopped. Remove the white seeds if you don't want much heat)); 1 tsp dry rosemary; 1 tbsp fresh oregano, ((substitute with 1/2 tsp dry)); 1/2 cup corn kernels; 2 medium potatoes, ((cut a small dice)); Salt and ground black pepper to taste; 1/4 cup cashews ((soaked 30 minutes and blended with 1/4 cup water into a thick, smooth paste)); 1/4 cup cilantro ((finely minced))