Ingredients: |
Ingredients: A multitude of different kinds of beans, peas and lentils
Lots of crushed garlic
Four large yellow onions (red onions can also be used)
Mushrooms
Two vegetable bouillon cubes
Large yellow corn kernels
Chopped bell peppers (red, orange and yellow)
Sliced olives
Diced tomatoes
Tomato sauce
A generous amount of chili powder
A generous amount of powdered cumin
Diced hot peppers (choose peppers based on the heat quotient you prefer)
Cayenne pepper to taste
Kosher Salt
Fresh ground black pepper
Squirts to taste of your favorite hot pepper sauce(s)
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Directions: |
Directions:Use as many kinds of beans as you’d like. I use kidney beans, red beans, black beans, speckled beans, pinto beans, yellow lentils, brown lentils, yellow split peas, adzuki beans and garbanzo beans. Fill a large pot with purified water and soak for 24 hours (not just overnight). Half way through, drain, rinse and refill. Thorough soaking and rinsing will reduce the “gas quotient” of the beans.
Once soaking is complete, drain and wash the beans and begin cooking them in a large pot on low heat with enough water to cover them plus an inch or two more. Drop in two large, whole, skinned yellow onions and leave them in until the beans are cooked. Don’t let the bottom beans burn!
Once the beans are thoroughly cooked, remove the two spent onions and drain the extra water. Boil two cups of purified water, drop in two vegetable bouillon cubes, and stir until dissolved. Add to the beans and set the pot to simmer.
In a large cast iron skillet, sauté two large yellow onions cut into rings (not diced), a generous portion of crushed garlic and a good amount of sliced mushrooms. When sautéing is finished, add to the beans.
To the simmering pot of beans, add the following to taste:
Large yellow corn kernels
Chopped bell peppers (red, orange and yellow)
Sliced olives
Diced tomatoes
Tomato sauce
A generous amount of chili powder
A generous amount of powdered cumin
Diced hot peppers (choose peppers based on the heat quotient you prefer)
Cayenne pepper to taste
In addition, add any or all of the following to taste:
More garlic
Kosher Salt
Fresh ground black pepper
Squirts to taste of your favorite hot pepper sauce(s)
Continue to simmer everything, stirring often, until all the flavors have blended and you can’t stand to wait any longer! A couple of hours additional cooking time is best. Serve as is, or top with diced onions, crumbled crackers, a dollop of sour cream, etc. |
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