+GF
You can make this with any white bean. The only difference is you may need to cook an extra 5 minutes if you’re using old beans. If you can’t get soy curls near you, you can order them online. —KH
SERVES 4
SAUTÉ
1 tbsp (15 ml) olive oil (or water sauté to make oil-free)
½ small onion, minced
1½ tsp (4 g) minced garlic
1½ tsp (3 g) ground cumin
1½ tsp (3 g) chili powder
1 cup (128 g) diced carrot
INSTANT POT
2½ cups (590 ml) water
1½ cups (about 65 g) dry soy curls, minced (or use your favorite vegan chicken sub or tempeh)
1 cup (200 g) cannellini beans (or other white bean), soaked overnight (there will be about 2¼ cups [450 g] after they are soaked)
SERVING
1 (10-oz [285-g]) can diced tomatoes with lime and cilantro
1 (4-oz [115-g]) can green chiles
¼ cup (20 g) nutritional yeast
1 tsp dried oregano
Salt and pepper, to taste
Use the sauté setting over normal or medium heat, and heat the oil or water. Sauté the onions until they become transparent. Then add the garlic, cumin, chili powder and carrot. Sauté for a minute.
FOR THE INSTANT POT
Add the water, soy curls and soaked beans to your Instant Pot. Cook on high pressure for 15 minutes, and let the pressure release naturally. (Note: If your beans aren’t completely cooked, go ahead and cook them for 5 minutes more on high pressure.)
FOR SERVING
Purée the diced tomatoes and green chiles together in your blender.
Allow the Instant Pot pressure to release naturally. Stir in the sautéed and blended mixtures, nutritional yeast, oregano, salt and pepper; serve.
*SEE PHOTO INSERT