Stovetop Instructions

• 1. Add onion, celery, carrots, bell pepper, and jalapeño to a large soup pot. On medium-high heat, sauté the vegetables with a small amount of water until almost tender. Add the garlic and sauté for 1 minute more.
• 2. Add beans, diced tomatoes, tomato paste, 3 cups of broth, and raisins. Mix well and add all remaining ingredients. Bring to a boil, then reduce heat to a rolling simmer. Cover and cook for 90 minutes.
• 3. Remove bay leaves and adjust salt and pepper to taste.
• 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole-grain tortillas.

Pressure Cooker Instructions

• 1. Add all ingredients to a large electric pressure cooker. Lock the lid in place. Select high pressure and set the timer 15 minutes.
• 2. Once the pressure cooking is complete, use the natural release method to release pressure for around 20 minutes, then quick release remainder of pressure. When the valve drops, carefully remove lid.
• 3. Remove bay leaves and adjust salt and pepper to taste.
• 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole-grain tortillas.

Slow Cooker Instructions

• 1. Add onion, celery, carrots, bell pepper, jalapeño, and garlic to a large slow cooker. Add beans, diced tomatoes, tomato paste, 2 cups of broth, and raisins. Mix well and add all remaining ingredients.
• 2. Cover and cook on the high setting for 5–6 hours, or on the low setting for 8–10 hours.
• 3. Remove bay leaves and adjust salt and pepper to taste.
• 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole-grain tortillas.