INGREDIENTS

1 lb Alubia beans

1 lb Yellow Woman Indian beans

1 lb Pinquito beans

1 lb Good Mother Stallard beans

METHOD

Cook all beans separately in water with onion and bay leaf. Cool in hotel pan in their liquid.

INGREDIENTS

4 lb red onion, medium dice

2 lb celery, medium dice

2 lb carrot, medium dice

1/2 cup garlic, sliced

Pinch dried oregano

12 1/2’s smoked tomatoes, julienned

1/2 lb can of tomatoes

Pinch chili flake

4 qts dark stock

2 sprigs rosemary & half a bunch of thyme – tied

Splash of tamari

METHOD

Sweat veggies. Add rosemary and thyme. Add smoked tomato and oregano and chili flakes. Sauté for 3 minutes to layer the flavors and infuse the oil. Add canned tomatoes, dark stock and tamari. Season with salt and add cooked beans. Cook 5 more minutes and cool in hotel pans.