A few years ago, I posted an Irish cream recipe that involved making sweetened condensed milk as part of the process. I still love that one, and probably prefer it slightly. But, I also have a faster recipe for times when I’m not going to stand over the stove stirring.
1-1.5 cups Irish Whisky
1 small can (about 11.25 oz) sweetened condensed coconut milk
1 cup soy milk or soy half & half (or other non-dairy milk – the creamier the better)
Add cannellini beans, onion, celery, to Instant Pot with enough water to cover them by about two inches. Cook on high pressure for 12 minutes and then vent to release.
Add lentils, tomatoes, bouillon, spices, along with enough water to again cover cover by about two inches. Cook on high pressure for 9 minutes and then vent to release.
Put the instant pot on sauté. Add tomato paste and stir in. If you would like to add some TVP for the extra chew, add it here. Then allow to cook, stirring often but gently, until the beans and lentils are as soft as you would like. This only took 5 minutes for me today, but that varies with age of the beans and other factors.
Serve with rice or just some nice crusty bread. We had it with pearl couscous, avocado, sour cream, and hot sauce.