I haven’t tried this on Nora yet, but it was a big hit with everyone else (my mom and husband). As with all my Instant Pot recipes, quantities are approximate and substitutions welcome.
- 1 cup dried white beans
- 1 cup dried chickpeas
- about 3/4 lb tomatillos
- 1 acorn squash
- 1 large onion
- several cloves of garlic
- 1 jalapeno pepper
- 1 heaping tbsp salt
- 1 heaping tsp cumin
- black pepper
Soak the beans and chickpeas in boiling water in the Instant Pot for 2-24 hours (depending on schedule convenience). Drain the water and rinse the beans thoroughly. (The soaking is skippable, but I think it helps with gas.)
Microwave the squash for 5 minutes and let it cool (also skippable, but makes peeling much easier). Halve it, scoop out the seeds (save them for roasting!), and peel the squash (I used a knife to cut away the flesh). Cut the squash into rough chunks and put it into the pot with the beans.
Dice the onion. Mince the garlic. Peel and halve the tomatillos. Seed and mince the jalapeno. Add the vegetables to the pot. Add stock or water to about the level of the beans (I could have gotten away with less, since the vegetables juice out so much). Add the salt, cumin, and a generous grind of black pepper.
Cook on high pressure for 25 minutes.
When the stew is done, use a potato masher to mash the soup. The squash and tomatillos will basically dissolve, leaving you with a greenish soup and very soft beans.