Put water in large stockpot. Place vegetables, herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight
Cook the Beans
Heat Instant Pot on "High" Saute settings. Once "hot" add butter, melt and saute onions, peppers, and garlic 2-3 minutes. Season with a quarter of the spices and mix well.
Add the beans and mix well with the other ingredients in the pot.
Add the stock, bay leaf, remaining spices, tomatoes, and coconut milk. Cancel "saute" settings. Close the lid and pressure cook for 35 minutes. Allow pressure to release naturally for 15 minutes before releasing the pressure release valve manually.
Add the cider vinegar, mix well, taste and adjust for flavor if necessary.
Notes
Don't sweat if you don't have an Instant Pot. Regular stovetop method works just as well. Though it will tak eyou much longer, the recipe is still a set it and forget it one. You will have to soak the beans though.For instant pot beans, soaking is optional. Out of habit I typically soak, but if you choose not to, plan for an extra 5 minutes of cooking time in the Instant Pot. Recipe instructions (35 minute cooking time) is for unsoaked beans.For smokier beans use dried chilis like chipotle or morita in your stock. Simply drop the chilis into the stock and slowly simmer to allow the smoke to infuse the stock.This recipe works for other beans as well. Black beans, navy beans, butter beans, etc are all good options. Serve this with rice to make tasty vegan red beans and rice dish.
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