Step 1

Heat oven to 175°C (350° F).

Step 2

Heat olive oil in an ovenproof skillet or Dutch oven. Saute onion for 4-5 minutes.

Step 3

Add garlic, chipotle paste and water. Simmer over low heat for a 2 minutes.

Step 4

Add beans and remaining ingredients. Stir to combine and allow to simmer for 5 minutes.

Step 5

Transfer the beans to the oven and cook for 45 minutes.

Step 6

Preheat the slow cooker.

Step 7

Heat olive oil in an a skillet . Saute onion for 4-5 minutes.

Step 8

Add garlic, chipotle paste and water. Simmer over low heat for a 2 minutes.

Step 9

Add beans and remaining ingredients. Stir to combine.

Step 10

Transfer the beans to the slow cooker and cook on medium heat for 4 hours. Check periodically to make sure they aren't drying out. If the beans look dry, add 125ml (½ cup) of water.

Step 11

Set the Instant Pot to saute. Once heated, add the olive oil and saute the onions for 4-5 minutes.

Step 12

Turn the Instant Pot off and add the rest of the ingredients. Set the vent to "sealing mode."

Step 13

Cook at high pressure for 15 minutes. Release the pressure carefully using the quick release method, about 5 minutes (or according to manufacturer's instructions.) Unlock and remove the lid.