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Categories:
kidney beans cannellini beans pinto beans red onions sweet potatoes garlic chipotle chiles tomatoes molasses cumin oregano salt
Viewed: 47 - Published at: 10 years agoIngredients
- 3/4 cup dried kidney beans
- 3/4 cup cannellini beans dried
- 3/4 cup dried pinto beans
- 2 red onions medium, diced
- 2 sweet potatoes medium, about 1 lb. total, peeled and diced
- 8 cloves garlic chopped
- 2 tablespoons chipotle chiles in adobo finely chopped canned
- 28 ounces diced tomatoes with juice fire-roasted
- 1 tablespoon molasses
- 2 tablespoons cumin
- 2 teaspoons dried oregano
- salt
Method
- In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.
- Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.
- Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.
- Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.
