Ingredients

The following ingredients have 4 Servings
  • 2 cups of dry canary beans (soaked for at least 4 hours)
  • 5 cups water
  • 2 bay (laurel leaves)
  • 2 1/2 teaspoons ground chipotle powder
  • 1 teaspoon garlic powder
  • 1 tablespoon tapioca flour mixed with 1 tablespoon water
  • 1/2 teaspoon apple cider vinegar or lime juice
  • 1 teaspoon honey (maple syrup or sugar (optional))
  • sea salt or pink salt (to taste)

Instruction

  • Instant Pot Instructions
  • To your Instant Pot add soaked beans, water, bay leaves, chipotle and garlic powder. Give a good stir.
  • Place the lid on and close the vent. Set on manual high pressure for 22 minutes.
  • When the time is up, carefully quick release the pressure.
  • Press the saute function button.
  • Stir in the tapioca/water mixture.
  • Continuously stir until desired consistency is reached (keep in mind it will thicken as it cools, too).
  • Stir in apple cider vinegar or lime and optional sweetener.
  • Remove bay leaves and salt to taste.
  • Serve and enjoy!
  • Stovetop Instructions
  • Add beans + 6 cups water to a large pot (you want to ensure beans are fully covered by water).
  • Bring to a boil, then reduce to a high simmer.
  • Cook until tender, adding more water if necessary. I find it takes about 1 hour of simmering to reach a soft, tender consistency.
  • If most of the water is evaporated by the time the beans have cooked, add around 1 cup more before proceeding to the next step.
  • While still set to simmer, stir in the spices, followed by the tapioca/water mixture. Stir thoroughly, turn heat a smidge higher (medium to medium-high), and continue to stir until all starts to thicken and looks creamy.
  • Stir in vinegar or lime and optional sweetener.
  • Turn off heat and salt to taste.
  • Serve and enjoy!