2 cans garbanzo beans
2 cans pinto beans
1 onion
2-3 bell peppers
2-3 ripe tomatoes
1/2 container of Trader Joe's Sweet Jalapeños
Olive oil
4 cups veggie broth or 4 cups water with 2-3 bouillon cubes
1-2 cups cashew milk or coconut milk
Italian seasoning (or seasoning like oregano, coriander, etc.)
Nutritional Yeast
1-2 limes
1. Wash and chop all veggies, wash and open bean cans (drain). Turn instant pot on sauté and add olive oil.
2. Add onion, red pepper, tomatoes and jalapeños (I used about 1/2 cup with juices of TJ Sweet Jalapeños) along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes. (Try to smash the tomatoes as you stir)
3. Add spices (Italian, oregano, etc.) and cook for another minute
4. Add garbanzo beans, pinto beans, and vegetable broth along with a couple pinches of salt and pepper
5. Set to Pressure Cook for 2 minutes
6. Once it is done cooking and vented, add in cashew/coconut milk. This will be to taste - I did about 1 1/2 cups of cashew milk.
7. Squeeze lime in, add additional salt as needed, and a couple of good sprinkles of nutritional yeast and stir. Serve with rice, noodles or toast!