Instant Pot Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Then add the drained and rinsed black beans, stir to mix.
3. Set the Instant Pot to Manual Pressure High for 6 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.
4. Once all the pressure is released, carefully remove the lid, stir in the plant milk.Then take an emersion blender, potato masher or fork and blend/mash about ½ of the mixture to thicken, then rest for 5 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 and jalapeno peppers, 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 tomato paste, 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 and stir well to incorporate.
4. Simmer for 3 minutes, then add the black beans. Simmer for 20 minutes to allow the flavors to develop.
5. After 20 minutes, add the plant milk, stir well to combine, then take an emersion blender, potato masher or fork and blend/mash about 1/2 of the mixture to create a stew-like thickness, stir well, simmer for 5 minutes, then serve over rice (or baked potato) topped with freshly chopped cilantro.