Open cans of beans and rinse till bubbles are gone, set aside.

Chop up garlic, onion, bell pepper and zucchini.

Stove:

Heat up a large pot over medium heat with 1 Tbsp extra virgin olive oil for about 1 minute. Add in garlic and onions, cook for 2 minutes. (If using raw meat add it in after garlic and onions have cooked for 2 minutes, and cook for about 3 minutes till meat is almost done).

Add in pepper and zucchini and cook for another 2 minutes. While veggies are cooking in a small container put all spices together. Add in spices once 2 minutes are up and cook for 1 minute. Add in beans, diced tomatoes, BBQ sauce, brisket and vegetable broth and combine.

Once it starts to boil turn heat down to low and simmer for 20 minutes. After 20 minutes use a potato masher and mash beans till it is slightly creamy.

Instant Pot:

Turn the instant pot to sauté and add 1 Tbsp extra virgin olive oil and let it heat up for about one minute.

Add in garlic and onions, cook for 2 minutes. (If using raw meat add it in after garlic and onions have cooked for 2 minutes, and cook for about 3 minutes till meat is almost done).

Add in pepper and zucchini and cook for another 2 minutes. While veggies are cooking in a small container put all spices together. Add in spices once 2 minutes are up and cook for 1 minute. Turn sauté off and add in beans, diced tomatoes, BBQ sauce, brisket and vegetable broth and combine. Place the lid on and set the valve to sealed and set the instant pot to high pressure for 20 minutes and quick release when done. Once pressure is released use a potato masher and mash beans till it is slightly creamy.