Advertising
Advertising
Ingredients
1 cup Bob's Red Mill Orca Heritage Beans (or 1 cup of your favorite dried beans)
5-7 cups Vegetable Broth
2 tablespoons olive oil
1 large onion chopped fine
3 cloves garlic minced
1 red or orange pepper chopped fine
2 medium carrots chopped fine
1 jalapeno chile pepper seeded and minced
8 oz mushroom very finely chopped
1 can petite diced tomatoes
2 Tbs brown sugar
1 Tbs cumin
2 tsp salt
1 dash fresh ground black pepper
1 large mango chopped
1/2 cup orange juice
1 bunch cilantro chopped
Instructions
Sort and rinse beans and place in a large soup pot with broth. Cover and bring to a boil. Reduce heat to low and simmer until beans are softened. (About 45-60 minutes.) Set aside.
Heat oil in a large frying pan. Add onions, peppers, carrots, and saute until onions begin to brown. Stir in garlic, jalapeno, and mushrooms and saute for 3 more minutes.
Add vegetable mixture to beans. Add tomatoes, brown sugar, cumin, salt & pepper.
Continue simmering until beans are completely cooked, about 15-20 minutes. (Or do what I do: Put the mixture in a slow cooker, set it on low and let it simmer for a few hours. If you are home, you can stir it a couple of times during the process, but it will be fine if you leave it alone.)
Just before serving, add the mango, orange juice, and cilantro, give it one more good stir and let it simmer for a few minutes more.
Advertising