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Plant-Based Spicy Bean Posole

This one pot meal is hearty, rich and has the most wonderful texture from the slightly chewy hominy. It's spicy, complex, and bright at the time with the addition of lime juice and fresh cilantro, and creamy from the avocado.

CategoryBeans, Dinner

Total Time5 hrs 25 mins

DifficultyEasy

Yields8 servings

CuisineSpanish

Plant-Based Spicy Bean Posole

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 8 cups vegetable stock (no or low sodium or homemade)
  • 3 poblano peppers, seeded and diced
  • 2 cups yellow onion, diced
  • 6 garlic cloves, peeled and chopped
  • 2 tbsp medium chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 lb dried beans (black or pinto)
  • 2 25 ounce cans hominy, no preservatives added, such as Juanita's brand
  • ¼ cup fresh lime juice
  • ¼ tsp cayenne pepper
  • ½ cup fresh cilantro, chopped
  • 3 scallions, finely chopped
  • 1 thinly sliced jalapeno pepper
  • habanero pepper sauce, if desired

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Combine stock and rinsed beans, poblanos, onion, garlic, chili powder, tomato paste, and oregano in the Instant Pot. Set in on the slow cooker function* with the vent set to open, for 5 hours on High (More). After 5 hours, test the beans and if more cooking is needed, add another hour. If you want to cook them faster, set the Instant Pot to High Pressure, lock the lid, seal it, and cook it for an additional 10 minutes. After 10 minutes allow it to naturally release for 20 minutes, then release the rest of the pressure and open. Mash some of the beans against the sides of the pot to thicken the posole. Add the drained hominy, lime juice and cayenne. Serve with chopped cilantro, scallions, jalapenos, and chopped avocado. Add a dash of habanero sauce if you like it very spicy. This dish freezes well.

  2. *If you're in a hurry you can cook it at High Pressure for 45 minutes. Set the valve to seal, allow to release naturally. I used a low sodium organic vegetable stock from Central Market. Often, I make my own stock and that recipe can be found in the Sardinian Minestrone soup recipe on my website. Be sure to choose hominy with no added preservatives.

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