Ingredients:
- Avocado Oil, 4 tbsp
- Onion, 1
- Bell Pepper, 2
- Jalapenos, 4
- Carrots, 1-2 inches shredded
- Garlic, half bulb roughly chopped
- Whole Tomatoes, 28 oz Cento San Marazno
- Broth, 4 cups
- Spices
- Dry Beans, 2 cups
- Masa Harina, 1/4 cup
Steps:
- Saute veggies in instant pot. Near the end add spices and aromatics (garlic). Add whole tomatoes.
- Add stock. Set to simmer. Break up whole tomatoes. Add washed dry beans.
- Set instant pot to high pressure for 45. Allow natural depressure.
- Optionally thicken with masa harina. Set instant pot to saute and blend in half of masa harina. Add more for desired thickness.
Notes:
- This is a stone soup recipe. Try different beans and combindations. Try different peppers. More or less of any veggie. Remove carrots to remove sweetness. Experiment with spices. Try cocoa powder. Any kind of onion works. Replace a cup of water with dark beer. Add celery, corn, TVP, nutritional yeast, etc.
- For spices I lean heavily on cumin, smoked paprika, chili powder & flakes, cayenne, ground black pepper, salt.
- Top with green onions, avocado, sliced jalapenos, cilantro, vegan dairy, pickled red onions, etc.
- Undercook beans if dish is headed to the freezer.
- Alternatively, cook beans in salted water on high for 10 minutes, drain, and cook all ingredients together for ~25 minutes.
