Instant Pot Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients (except the beans) and Spice/Herb Mix, stir well to combine. Then add the drained and rinsed beans, stir to mix.
3. Set the Instant Pot to Manual Pressure High for 4 minutes. When finished, press Cancel and then do a Quick Release.
4. Once all the pressure is released, carefully remove the lid, stir in the light coconut milk and cayenne pepper. Allow to rest for 5 minutes, then mash about half of the mixture to thicken. Allow to set for 2 more minutes to allow the flavors to marry.
5. Serve over rice topped (or baked potato) with freshly chopped cilantro.

Stove Top Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined Dutch oven or skillet (or similarly large stockpot/skillet) add the diced onions, sauté over medium-high heat until the soften, approx. 7 to 9 minutes.Add a splash of water (or broth) if needed to prevent burning.
3. Lower the heat to medium, then add the minced garlic and ginger, stir constantly for 1 minute. Then add the Spice/Herb mix, stir constantly to allow the spices to release their fragrance, approx. 1 minute. Then add all the remaining Base Ingredients (except the beans) and stir well to incorporate. Then add the drained and rinsed beans, stir to mix.
4. Simmer for 20 minutes to allow the flavors to develop.
5. After 20 minutes, stir in the light coconut milk and cayenne pepper. Simmer for several minutes, then remove from the heat. Allow to rest for 5 minutes, then mash about half of the mixture to thicken.  Allow to set for 2 more minutes to allow the flavors to marry.
6. Serve over rice topped (or baked potato) with freshly chopped cilantro.