1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 25 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

2. In Instant Pot, heat 1 tablespoon oil on Sauté-Normal. Add shallots; cook and stir 4 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in tomato paste; cook and stir 1 minute. Stir in syrup, vinegar, mustard, 1/2 cup water and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add tomatoes; cook and stir 5 minutes or until tomatoes burst. Add spinach; cook and stir 2 minutes or until spinach wilts. Makes about 1 1/2 cups.

4. Toast bread; serve beans and tomato mixture over toast.

• 6 g Total fat
• 1 g Saturated fat
• 0 mg Cholesterol
• 375 mg Sodium
• 62 g Carbohydrates
• 8 g Fiber
• 14 g Sugars
• 10 g Added sugars
• 15 g Protein