Whole Food Plant Based : Vegan : Oil Free : Comfort Food
Makes 8 Cups
3 Cups Dry Romano Beans
3 Cups Vegetable Stock
2 Cups Water
1 Diced Onion
2 TSP Salt (optional)
2 TSP Black Pepper
2 TBSP Mustard
4 TBSP Balsamic Vinegar
2 TBSP Liquid Smoke
4 TBSP Tomato Paste or Sauce
1/2 Cup real Maple Syrup
1 Cup Molasses
1 Cup Crushed Pineapple including liquid if using canned
In an Instant Pot put your dry beans, water and veggie stock.
Allow the beans to soak at least one hour.
Add in the rest of the ingredient. Make sure the liquid level is at least 2" above the beans. Depending on how much liquid your bean absorbed you may need to add more water to ensure the beans are submerged.
Close the pressure valve and cook on "Beans/Chili" setting for 160 minutes.
Once finished, you can do a quick release by opening the pressure valve. Or you can leave it alone to naturally release the pressure and remain on "keep warm" until you are ready to eat.
These store great in the freezer for up to 4 months.