- 2 tablespoons olive oil
- 1 large onion, diced
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh garlic
- 1 tablespoon chili powder
- 1 teaspoon chipotle chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red pepper, diced
- 1 yellow pepper diced
- 1 poblano pepper, diced
- 1 28 ounce can diced tomatoes
- 1 pound Heirloom Bean Blend (about 3 cups dry)
- 12 cups vegetable stock (or chicken stock)
- 2 teaspoons kosher salt (or more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro
Heat the olive oil in a large stock pot set over medium-high heat. Add the onion and sauté,
stirring until translucent, about 5 minutes. Mix in the tomato paste and cook for another minute.
Add the garlic, chili powder, chipotle powder, cumin and coriander and cook, stirring for another
minute. Add the carrots, celery, red, yellow and poblano peppers and cook for a few more
minutes until the vegetables begin to soften. Add the tomatoes, beans and vegetable stock.
Bring to a boil (skimming off any scum that rises to the surface) then reduce heat and simmer for
1 1/2 hours or until the beans are tender. Stir in the salt and pepper, taste and adjust seasoning.
Remove from the heat, stir in the chopped cilantro and serve.
*To shorten cooking time, pre-soak the beans if desired: place beans in a pot and cover with
several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1
hour. Drain beans and proceed with recipe.
Makes about 4 quarts.