This hearty dish will warm your soul! Try it with a Salad With Ranch Dressing for a delightful balanced meal.
*Thank you Sue for sharing this instant classic, all vegan recipe!
1 cup kidney beans, sort, rinsed, and soaked overnight
1 cup pinto beans, sort, rinsed, and soaked overnight
2″ kombu (sea vegetable)
1 red onion, diced
2 carrots, diced
1 cup kabocha squash, diced
6 cups water or vegetable stock
4 cloves garlic, minced
2 tsp sesame oil
1 pkg tempeh, crumbled
1 1/2 tsp chili powder blend
1/2 tsp cumin
2 Tbs shoyu
2 Tbs umeboshi vinegar
** optional garnish (tomatoes, scallions, vegan cheese, vegan sour cream)
Place kombu on bottom of pot, add onions, carrots, and beans.
Add water slowly down side of pot.
Bring to boil, remove foam, cover & simmer 1 hour.
Saute garlic in sesame oil for 3 minutes.
Add tempeh, chili powder, and cumin.
Stir into cooked beans and simmer another 45 minutes.
Add shoyu and umeboshi vinegar and simmer another 15 minutes.
Season to taste.