For The Instant Pot Beans:
- 3 cups dry navy beans
- 1 Tbsp sea salt
- 3 bay leaves
- 2 Tbsp vegetable oil
- 1 cup onions, diced 2 small or 1 medium
- 3 cloves garlic, minced
- 1 cup carrots, diced 2 medium
- 1 cup celery, diced 3 ribs
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp sea salt
- 19 fl oz can diced tomatoes
- 1 Tbsp bouillon
- 1 Tbsp agave
- 2 cups water
For The Instant Pot Beans
- Before cooking, soak dry navy beans in cold water + 1 tbsp salt for 24 hours. I tend to cover the beans with over an inch of water since they absorb a lot of water.
- Once beans are soaked, drain and rinse well. Add to instant pot/pressure cooker with bay leaves. Pour in 2L water/enough water to cover beans with 1.5 inch of water.
- Pressure cook with the "bean" setting for 13 minutes (remember to set the vent to "sealing"). Once cooked release naturally or manually. Drain the beans and remove the bay leaves.
For The Tomato Sauce
- In a medium pot, cook onions in oil until translucent and lightly browned/caramelized. Add garlic and cook until fragrant. Add a little water to deglaze the pan if necessary (nobody wants burned onion and garlic!)
- Add diced carrots and celery and stir to continue cooking. Once veggies are cooked through, add garlic powder, onion powder and salt and stir to cook the spices slightly. Add diced tomatoes, bouillon, agave, and 2 cups water.
- Preheat oven to 350F. Bring to a steady simmer on medium heat, then lower heat and cover. Cook for about 20 minutes until all veggies are totally softened.
- Once cooked, blend until smooth, then pour over strained cooked beans in a large casserole dish. Stir well to incorporate the beans and bake for 30 mins at 350F.
- Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)