Cranberry Beans and Greens with Creamy Sriracha

Ingredients

For the Chili

• 1 cup dry beans soaked overnight or quick-soaked
• 1 tablespoon extra virgin olive oil
• 2 cups half-moon sliced onion
• 3 tablespoons minced garlic
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 tablespoon smoked Spanish paprika
• 1 tablespoon dried chives
• 1 teaspoon cumin
• 1/4 cup tomato sauce
• 8 cups of greens: I used a mix of shredded collard greens and shredded swiss chard (with chopped stems)
• 1 lime, juiced
• 4 cups beef-style vegetable broth
• 2 cups water
• 2 bay leaves
• Sea salt, to taste (try pink Himalayan)
• Ground black pepper, to taste

For the Creamy Sriracha

• 1/2 cup vegan sour cream
• 1 teaspoon Sriracha
• 1/4 teaspoon wasabi powder

Instructions

For the Chili

In an Instant Pot:
Heat olive oil on the saute function.

Add onion, garlic, celery, and carrot and saute for 3 – 5 minutes. Add paprika, chives and cumin and saute for another 3 or 4 minutes. Add tomato sauce and continue to stir well. Total saute should be about ten minutes (add water if there is any sticking).

Add greens to the Instant Pot, pour lime juice over the greens, and stir well. Add vegetable broth, water and bay leaves. Mix well. Set the Instant Pot for slow cooking for 8 hours.

If the beans are not quite done use the manual function (pressure cooker) for another 5 – 10 minutes.

Add salt and pepper to taste, if desired.

In a traditional slow cooker:

Follow the second set of instructions above in a skillet on medium-high heat.

Add greens to the Instant Pot, pour lime juice over the greens, and stir well. Add vegetable broth, water and bay leaves. Mix well. Set the Instant Pot for slow cooking for 8 hours.

Cook on high for 4 – 5 hours.

Add salt and pepper to taste, if desired.

For the Creamy Sriracha

Mix vegan sour cream, Sriracha, and wasabi in a small bowl.

Serve the soup with a dollop (about one tablespoon) of Creamy Sriracha.