1 cup
10
  • 1 1/2qttomatoes, diced
  • 1cupJacob’s cattle beans*
  • 1/2cupblack turtle beans*
  • 1cupcarrots or winter squash, chopped
  • 1cupparsnips, chopped
  • 1/2cuponion, diced
  • 1Tbspfresh garlic, minced
  • 1 1/2Tbspmaple syrup
  • 1 1/2Tbspchili powder
  • 1Tbsporegano
  • 1/2Tbspcumin
  • 1/2tspblack pepper
  • salt, to taste
  1. Soak beans overnight.
  2. Cook beans the next day, until firm, but not mushy. Set aside.
  3. Sauté onion in a deep pot for 5 minutes.
  4. Add garlic and spices and stir for a minute.
  5. Add diced tomatoes and cook for 15 minutes.
  6. Add winter squash, carrots, parsnips and cooked beans and simmer for an hour, stirring occasionally, to prevent sticking.
  7. Add maple syrup and season, to taste.
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