1 cup dried red beans or red kidney beans
1/2 cup dried pinto beans
1/2 cup dried adzuki beans (also spelled azuki or aduki, is a small red bean)
1/2 cup brown basmati rice
1 large yellow or red onion, diced
2-3 medium cloves garlic, minced
1-2 T cumin (yes, I mean tablespoons)
1-2 T chile powder (yes, I mean tablespoons)
1 28 oz can crushed or diced tomatoes
1 turnip, chopped
1 rutabaga, chopped
1-2 red potatoes, chopped (use 2 if rutabaga is out of season)
2 medium carrots, chopped or grated coarsely
1/2 Celifibr brand* vegetable bouillon cube dissolved in 1 cup hot water
4-6 cups fresh water
1/8 cup apple cider vinegar
black pepper to taste
1 t salt- added AFTER beans have cooked fully, or beans will be tough

* Celifibr brand vegetable medley bouillon has no MSG, no hydrogenated or partially hydrogenated oils, very low sodium (at just 123 mg) and no corn sweeteners (molasses is at the end of the ingredients listing). It’s also gluten free. Most bouillons have all sorts of undesirable ingredients- so check the label.

Check through dried beans carefully, then rinse, cover well with water and soak for 6-8 hours. Drain and rinse well. In large soup pot, saute onion and garlic over medium heat in 3 T olive oil for 2 minutes, then continue to add red potatoes and other root vegetables as you chop and stir. Add cumin, chile powder, and fresh ground black pepper (but not salt), stir well. Add canned tomatoes, rice, well dissolved bouillon cube, and apple cider vinegar, stir well. Lastly add 5 cups of fresh water. Cover and bring temp up, then reduce heat to medium low to simmer covered for about 2+ hours. Check and stir occasionally, you may need to add additional water. Chile is done when each type of bean and rice reaches desired softness- which will vary based on weather and altitude. After beans are done cooking, add salt to taste. Serve with Parmesan cheese. Easily makes 8-10 dinner sized bowls, freezes well.

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