Warm Adzuki Beans with Leeks & Summer Squash

Ingredients

• —1 cup adzuki beans, rinsed
• —1 leek, halved, rinsed, and sliced
• —1 zucchini, cut into large pieces
• —1 yellow squash, cut into large pieces
• —1–2 tablespoons olive oil
• —Salt, to taste
• —Freshly ground black pepper, to taste
• —Lemon, for finishing
• —Optional: vinegar (apple cider or rice)
• —Optional: fresh herbs (dill, parsley, or cilantro)

Directions

1. 1.Cook the beans: Add rinsed adzuki beans to the Instant Pot with about 3 cups of water. Cook on high pressure for 20 minutes. Drain and rinse.
2. 2.Add the beans back to the Instant Pot with 2–3 cups of fresh water. Cook again on high pressure for 20 minutes, until very tender. Drain and set aside.
3. 3.Sauté the vegetables: Rinse out the Instant Pot and set it to sauté. Add olive oil and the sliced leek. Cook for about a minute.
4. 4.Add the zucchini and yellow squash. Season with salt and pepper, and sauté until just tender but still holding their shape.
5. 5.Transfer the vegetables to a bowl.
6. 6.Assemble: Divide the beans into bowls and spoon the warm vegetables over the top.
7. 7.Finish: Drizzle with olive oil and add a squeeze of lemon or a small splash of vinegar. Top with fresh herbs if using.