Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 4 - 6 servings
Ingredients:
Provided in Jar:
1 cup kidney beans
1/2 cup pinto beans
1 cup black beans
1 tbsp dried garlic
1 tbsp dried onions
1 tbsp dried red bell peppers
1 tbsp chili powder
1 tbsp oregano
1 tbsp smoked paprika
Additional Ingredients Needed:
4 cups vegetable broth
29 oz can tomatoes
6 oz tomato paste
1 tsp kosher salt
Fresh cilantro, diced avocado, and sour cream for garnish (optional)
Preparation
SOAK BEANS 1 HOUR OR UP TO 24 HOURS BEFORE COOKING.
QUICK METHOD: COVER BEANS AND DRIED INGREDIENTS WITH WATER AND BRING TO A BOIL. COVER TURN OFF THE HEAT AND LET THEM SIT FOR 1 HOUR
Step 1.
Drain the beans and dried ingredients and place into a large stockpot.
Step 2.
Add vegetable broth, diced tomatoes, tomato paste. The beans should be covered by a couple inches of liquid. You can add more broth or water. Stir well.
Step 3.
Add remaining spices, cover and bring to a boil and then remove the lid.
Step 4.
Reduce the heat and simmer on low uncovered.
Step 5.
Cook for 1 hour and stir every 15 minutes.
Taste for seasoning and add more salt if necessary
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