Ingredients

2 cups boiling hot water

4 Tablespoons nutritional yeast - only if using soy curls, otherwise omit it

4 ounces Butler Soy Curls - 1/2 half of an 8 ounce package - Can substitute with 1 - 15 ounce can pinto or lima (butter) beans, rinsed and drained

1 large onion, coarsely chopped

6 garlic cloves, coarsely chopped

1 - 15 ounce can pinto beans or lima (butter) beans, drained and rinsed

1 - 14.5 ounce can fire-roasted diced tomatoes

2 1/2 cups low sodium vegetable stock

2 cups fresh or frozen okra

3/4 cup frozen corn

3/4 cups fresh or frozen sweet peppers, any color will work

2 tablespoons chipotle pepper hot sauce such Tabasco brand

1/2 cup OMG BBQ Sauce - or Bone Suckin’ Sauce, any bbq sauce without high fructose corn syrup and oil

1/3 cup apple cider vinegar

1 teaspoon liquid smoke

1/2 cup chopped kale

Instructions

1. Dissolve nutritional yeast in 2 cups of boiling water if using soy curls, add the soy curls and soak for 10 minutes. Drain, saving the reserved liquid.

2. Set Instant Pot to the Saute setting. Add onion and garlic and saute for 4-5 minutes adding a little reserved soy curl liquid or water as needed to prevent the onion mixture from sticking to the bottom.

3. Add soy curls and remaining ingredients except kale to the Instant Pot insert and give it a good stir. Cover pressure cooker and set to Pressure Cook High, for 10 minutes.

4. When pressure timer goes off, release the pressure. Carefully open lid and stir in chopped kale.

5. Serve as is or over brown rice.

Serves 5-6

Note:

• This stew can be prepared on the stovetop in a large skillet or saucepan with a lid. Follow the same instructions except bring ingredients to a simmer, cover, and cook for 30 minutes, stirring occasionally. Stir in the chopped kale before serving.