Smoky Vegan Cowboy Beans

Ingredients

• 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

1. 1

   Prepare the marinade, then cover the soy curls with it and 1/4 cup water - set aside

2. 2

   Dice onion and bell pepper and add to your IP

3. 3

   Add canned chiles or 3/4 cup cleaned, deseeded, chopped fresh green chiles

4. 4

   SAUTE until veggies begin to soften, then add garlic

5. 5

   Add soy curls and any remaining marinade and stir

6. 6

   Saute for 1 more minute then turn IP OFF

7. 7

   Rinse and drain the beans and add to the pot along with veg broth and water

8. 8

   Add chile powder and seasonong and stir

9. 9

   Attach lid, set to SEALING, and cook on MANUAL 45 minutes

10. 10

    Let pressure vent naturally for 10 min before CAREFULLY releasing any remaining pressure

11. 11

    Remove lid and stir in tomatoes and greens

12. 12

    Stir until greens have wilted and serve