Garden Veggie & Black Bean Stew



2 cups dry black beans cooked in instant pot (instructions below OR 4 cups canned black beans rinsed)

12 oz medium Chipotle Salsa or your favorite salsa

1 large onion diced

1 large zucchini diced

6 small tomatoes diced

4 cloves garlic minced

2 cubanelle peppers diced

2 green peppers diced

1 can Hominy rinsed

2 Tbl Olive Oil

1 tsp ground cumin

1 tsp kosher salt

Optional toppings: sliced avocado, tortilla chips, shredded red cabbage, fresh cilantro

First, If you’re using dry beans prepare them in your instant pot. Add 2 cups dry beans and 6 cups water to your instant pot. Use manual setting to cook on high pressure for 25 min and then allow the pressure to release on its own about 20 more minutes. Once the beans are cooked add 1/2 tsp salt to the pot and mix. Strain any excess water from the beans and set them aside.

While the beans are cooking add olive oil and onions to a large pot over medium heat and stir until onions begin to look translucent. Add garlic, peppers, tomatoes, zucchini, salsa, hominy and spices and stir thoroughly. If the mixture begins to bubble turn heat to simmer and cook and taste until the veggies are cooked to your liking. We like to leave things a tad crunchy. Add in the black beans and stir. If the mixture is too thick for your liking, add a few cups of veggie broth or more salsa.

Serve as a stand alone stew or as a topper for brown rice or quinoa. Garnish with avocado, cilantro, cabbage or tortilla chips. This recipe gets better as leftovers on days 2-3!