Ingredients
- 2 tablespoons olive oil
- ½ large yellow onion, peeled and finely chopped
- 4 cloves garlic, peeled & minced
- 1 cup dried du Puy lentils, soaked overnight
- 1 cup dried pinto beans, soaked overnight
- 1 cup dried kidney beans, soaked overnight
- 1 cup dried adzuki beans, soaked overnight
- 1 7-ounce jar of organic tomato paste
- 4 fresh tomatoes, chopped
- 1 jalapeno, seeds removed & minced
- 1 tablespoon maple syrup
- 2 tablespoons cider vinegar
- 10-12 cups water
- 1 large sweet potato, cubed
- 3 tablespoons raw cacao powder
- 1½ tablespoons chipotle chili powder
- 1 tablespoon ancho chili powder
- 1½ tablespoons mustard seed
- 2 tablespoons cumin
- 1 tablespoon coriander
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- ½ teaspoon cayenne
- 1 tablespoon salt
Preparation
Place the beans in individual bowls and cover with warm water. Allow to soak overnight to release the phytic acid and reduce cook time. The next day, drain and rinse well before using.
In a medium pot, heat the oil and sauté the onions and garlic until lightly golden. Add the tomato paste, chopped tomatoes, jalapeno, and spice blend to the pot with a cup of water. Stir until well combined and simmer on medium low heat for 5 minutes. Next, combine the beans and cover with water. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking and adding water as needed. When the beans are soft, add the chopped sweet potato, maple syrup and cider vinegar. Continue to cook for another 15-20 minutes, or until root veggies are tender but not mushy and beans are fully cooked. Season with salt and pepper. Serve with a drizzle of Greek yogurt or kefir, a slice of corn bread, and your favorite brew.
