Nutrition Information (per serving)
calories
175
protein
9 g
sodium
189 mg
carbohydrates
32 g
fat
2 g
fiber
7 g
cholesterol
0 mg
Servings
10 (1 cup ea.)
Ingredients
½ cup garbanzo beans
½ cup navy beans
½ cup black beans
½ cup adzuki beans
1 Tbsp extra-virgin olive oil
1 tsp minced garlic
⅔ cup diced red onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¾ tsp dry basil
Pinch ground cumin
1½ tsp chili powder
Pinch chipotle pepper powder
¼ tsp dry oregano
Pinch freshly ground black pepper
2½ cups canned diced tomatoes
3 Tbsp tomato puree
1¾ cup tomato sauce
2 cups vegetable stock
4 tsp minced green chili
2 Tbsp chopped cilantro
1 Tbsp chopped parsley
2 tsp molasses
½ tsp sea salt
Instructions
- Soak beans overnight. Drain water. Add fresh water. Bring to a boil again. Reduce heat to simmer and cook for 1½ hours.
- In another saucepan, sauté garlic, onion and peppers in olive oil until tender. Add dry spices and sauté briefly. Add tomato products and vegetable stock and bring to a simmer. Add cooked beans and bring back to a simmer. Add green chiles and cook for 45 minutes.
- Add cilantro, parsley and molasses and cook for 5 minutes. Season with salt.
