Serves 1
Directions
- 1Soak the beans in filtered water overnight.
- 2Drain the beans and discard the water.
- 3Sauté all vegetables in olive oil over low heat in a stock pot or Dutch oven until onions are clear.
- 4Add beans, a can of tomatoes, potatoes, oregano, and a bay leaf.
- 5Add water or vegetable stock.
- 6Slow cook until beans are tender.
- 7Let it cook on extremely low heat for a few hours. You can also do this in a crockpot.
- 8Adjust broth/water so it’s thicker than a soup and thinner than a stew.
- 9Finish with avocado when serving.
Ingredients
- 0.33 lbs dry garbanzo beans
- 0.33 lbs dry white beans
- 0.33 lbs dry pinto or red beans
- 1.5 cups cubed potatoes
- 6 cups to 8 cups water or vegetable stock
- 1 medium onion
- 5 celery stalks
- 5 carrots
- 8 garlic cloves
- 1 bay leaf
- 1 tsp oregano
- 2 tbs olive oil
- 1 tsp red or black pepper
- 1 14 oz can chopped tomatoes or Roma tomatoes
- salt
- avocado
Equipment
stock potDutch ovencrockpot
Tips
- Red pepper makes it hotter.
- Add other fresh vegetables from the garden or market, such as zucchini, cabbage, green beans, and cauliflower or broccoli florets.
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