Serves 10 to 12
1 large onion, diced
2 teaspoons fresh thyme
6 cloves garlic, smashed
3 large carrots, cut into large chunks
1 lb mung beans (about 2 cups)
1 cup barley
1 1/2 cup yams, diced
14 cups beef style vegetable broth
1/4 cup tamari (plus more to taste)
1/4 cup chopped italian parsley
4 packed cups baby spinach
2 teaspoons refined coconut oil (or other light oil)
salt and pepper to taste
Pick over the mung beans, discarding any shells or rocks. In your pressure cooker, heat oil to medium high, and add the onions. When browning begins to occur, reduce the heat to medium and continue to cook until light brown and caramelized, 10 to 12 minutes. NOTE: If the bottom of the pot begins to form a fond (the stuck on pieces of onion) deglaze with a couple tablespoons of water and continue to cook.
Add the thyme, garlic, carrots, and a healthy pinch of salt, and cook an additional 3 minutes. Then add beans, barley, yams, and broth. Stir to combine and place the top on your pressure cooker. Bring to high pressure and cook for 17 minutes, then allow for natural release. NOTE: If using a regular pot, cover and simmer for 35 to 40 minutes until the mung beans and barley are tender.
Stir in the tamari, parsley, and spinach. Once the spinach is wilted, season with salt, pepper, and additional tamari, if you like, to taste.
SORRY I DONT HAVE A PICTURE RIGHT NOW, MAYBE I'LL HAVE ONE LATER.