Today I decided to put my Christmas present, the amazing Instapot to work. I had purchased 10-bean beans at Sprouts to make into beans / soup and today was the day. Okay, I could have done better

• 2 c. 10-bean beans
• 32 oz vegetable broth
• 1 c. coffee (made)
• 1/2 purple onion
• 1/2 yellow bell pepper
• 16 oz can stewed tomatoes
• 1 T. oil (I used Cocavo, which is a avocado & coconut oil mix)
• 1 T. oil (I used truffle olive oil)
• 2 bay leaves
• 1/4 c. garlic, pre-chopped
• 4 oz can Hatch Green Chiles (I used mild)
• 1 package Neat Meat Mexican Alternative Dry Mix
• 1/8 c. vegan barbecue sauce
• 1/4 c. Better than Chicken Bouillon
• 12 oz beer

This is a great soup for a cold day. Today it was snowing here, so I cooked.

1. Soak the beans for a couple of hours. This is completely optional, because of using an Instapot but I opted in on it. Chop your onions and bell peppers small. As you know, if you’ve been reading this blog, I have a handy-dandy food chopper (the Hamilton Beach Stack and Press). Add all of the other ingredients except for the garlic, truffle oil and Neat. 
2. In the meantime, add the truffle oil and saute the garlic. I used the pre-made garlic and so it’s not as strong, which is why I used so much. I mixed the Neat according to the recipe and then sauteed it until it was like hamburger. Add to the Instapot and cook for about 45 minutes.
3. Enjoy.

P.S. Wasn’t that easy?

FYI

Leftover Coffee makes a great addition to almost anything. Yes, that’s right. The coffee you didn’t drink this morning adds a slightly sultry taste to food. It’s a great addition to sauces, to soups, to stews, to anything that requires a little extra flavor. So next time a recipe calls for water, try leftover coffee.