Add all the ingredients into the pressure cooker, EXCEPT the lime juice.
Mix well and close the lid
Set your pressure cooker to 1hr timer and choose the "Bean" option
Close lid and set the pressure valve to "closed"
When done, release pressure valve and wait for all the steam to dissipate
Open the lid, add the lime juice and give it a quick stir
Remove the large pieces of chipotles (optional)
Use a hand blender and quickly blend just some areas of the container. This will help thicken the sauce
Serve immediately or transfer to meal prep containers
Instructions for the Slow Cooker
Set your slow cooker to high
Add all the ingredients until the cherry tomatoes
Mix well and close the lid
Let it cook on high for about 4-5 hours, stirring occasionally
Open the lid and ad the remaining ingredients
Blend some of the navy beans. Don’t mush all of them.
Mix well and let it sit on “keep warm” setting until ready to eat
Instructions for the stove top method
Heat a pan on medium heat for 30 seconds
Add the oil, garlic and ginger
Mix well and let it brown slightly
Add the onion and cook for about 5 minutes, until soft. Stir often
Remove the onions to a plate and top with rosemary leaves. Set aside
Don’t worry if the pan is darkened. We are going to de-glaze it
Add the Butter and let it melt for about 30 seconds
Add the cane sugar and maple syrup
Stir constantly, until it thickens (about 4 minutes)
Add the tapioca starch and stir for about 4 minutes
Add the orange juice, mix and let it thicken (about 4-5 minutes)
Add the cooked onions and the remaining ingredients
Mix well and let it cook on medium heat for about 5 minutes
Serve immediately or let it cool before transferring to meal prep containers
Video
Notes
Total Times:Pressure cooker - 1hr 15 minutesSlow Cooker - 5hrs 15 minutesStove Top - 40 minutes (using cooked navy beans)Stove Top - approximately 14 hours (using dry navy beans)Please note that the nutrition information for this recipe is approximate