How to Cook on the Stove Top

Preheat the oven to 450°F and line a baking sheet with silicone baking mats or parchment paper.

Rinse and drain your dry beans then place into a large stockpot and cover with water (just enough to cover). 

Over high heat, bring this mixture to a boil, cooking for 10 minutes. 

To the beans, add the broth, pumpkin puree, tomatoes, and tomatoes with chilies.  Stir to combine and bring the mixture back up to a boil, then reduce the heat to low-medium to simmer.

In a small bowl, mix together all of the spices.

Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.

Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.

Bake for 20-25 minutes until the vegetables are tender and beginning to brown.

Add the roasted vegetables to the bean mixture along with the remaining spice blend and stir to combine.

Cover and continue simmering for 2 ½ to 3 hours, or until reduced and the beans are all tender.

How to Make in the Instant Pot

In a small bowl, mix together all of the spices.

Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.

Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.

Bake for 20-25 minutes until the vegetables are tender and beginning to brown.

In the Instant Pot, add the beans, broth, pumpkin puree, tomatoes, tomatoes with chilies, roasted vegetables, and remaining spice blend and stir to combine. Add an additional 2 ½ cups water.

Place the lid to seal and cook on manual high pressure for 1 hour and 15 minutes.

Let the pressure naturally release for 15 minutes before releasing any remaining pressure, then stir and serve.

How to Make in the Slow Cooker

In a small bowl, mix together all of the spices.

Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.

Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.

Bake for 20-25 minutes until the vegetables are tender and beginning to brown.

To the slow cooker, add the beans, broth, pumpkin puree, tomatoes, tomatoes and chilies, roasted vegetables, and spice blend.  Add an additional 2 ½ cups water and stir to combine.

Cook on low heat for 6-8 hours.