Description
When you're in quarantine, you have to get creative. That's how Soy Curls and 15 Bean Soup Mix turned into this wonderful Smoky Vegan Cowboy Bean Recipe
Ingredients
Scale
- 1 onion, diced
- 1 red bell pepper, diced
- 2-3 tsp minced garlic
- 1 can chopped green chile (8oz) or 3/4 cup fresh
- 1/2 bag butler soy curls
- 1 batch smoky maple tofu bacon marinade
- 1 bag hurst's 15 bean soup mix (20 oz)
- 4 cups low-sodium vegetable broth
- 4 cups water
- 2 Tbs chili powder
- 1 can fire-roasted tomatoes (14 oz)
- 2-3 handuls kale (or your favorite greens)
Instructions
- Prepare the marinade, then cover the soy curls with it and 1/4 cup water - set aside
- Dice onion and bell pepper and add to your IP
- Add canned chiles or 3/4 cup cleaned, deseeded, chopped fresh green chiles
- SAUTE until veggies begin to soften, then add garlic
- Add soy curls and any remaining marinade and stir
- Saute for 1 more minute then turn IP OFF
- Rinse and drain the beans and add to the pot along with veg broth and water
- Add chile powder and seasonong and stir
- Attach lid, set to SEALING, and cook on MANUAL 45 minutes
- Let pressure vent naturally for 10 min before CAREFULLY releasing any remaining pressure
- Remove lid and stir in tomatoes and greens
- Stir until greens have wilted and serve
Notes
Keywords: smoky vegan cowboy beans