I love to fix the vegan cornbread found on neverhomemaker.com to go with it.
13 Bean Soup
In an 8 liter pressure cooker saute:
1 large onion, chopped
1 large green bell pepper, chopped
2-3 cloves garlic, minced
4 T. garlic oil
2 C. Bob's 13 Bean Soup Mix, sorted & washed
1-28oz. can Muir Glen Crushed Tomatoes
1-15oz. can Muir Glen or Trader Joe's fire roasted diced tomatoes w/chiles
1-4oz. can diced green chiles
1 C. frozen corn
2 T. Bob's Bean Soup Seasoning
8 C. vegetable broth
2 C. water
2 T. mexican seasoning
1 tsp each of roasted garlic, garlic pepper, & salt
1/2 tsp pepper
1 C. brown basmati rice
Stir ingredients. Bring to a boil. Secure pressure lid. Bring to second ring of pressure. Maintain pressure for 40 minutes. Drop pressure by letting it drop on it's own. Taste and adjust seasonings as needed.
If not using a pressure cooker it will probably take 1 - 2 hours because you soaked the beans first. Pressure cooker's don't require the soaking process.