The musician Moby posted this as one of his favorite recipes. He said he makes it every 10 days.
“And if you make enough you can freeze half and it should feed you for 10 days. Also nutritionally it’s perfect: filled with protein, antioxidants, fiber.”
I used this as inspiration to add clearer instructions as well as change the cooking order to use just one large pot
- 1 can black beans (or 1 and 1/2 cup dried)
- 1 can pinto beans (or 1 and 1/2 cup dried)
- 1 can chickpeas (save liquid) (or 1 and 1/2 cup dried)
- 3 yellow or white onions, sliced
- 1 leek, washed and sliced
- 1 bunch of green onions/scallions
- 8-10 cloves of garlic
- 4 medium carrots, diced
- 6 medium red potatoes, cubed
- Vegetable stock
- 1 can corn or 1 and 1/2 cups frozen corn
- Salt and pepper
- 3 bay leaves
In a large pot:
Pre-boil black beans, pinto beans, chickpeas if using dried beans. Use an instapot or soak the beans the night before. If using canned beans, skip this step.
In another largepot or skillet, sautée onions, scallions, leeks, shallots, garlic in a bit of olive oil or broth. Cook until onions start to soften.
Add carrots and potatoes and homemade vegetable stock to pot.
Boil until potatoes are soft, about 15 minutes.
Using an immersion blender, puree potato/onion/carrots, etc. If using a blender, make sure to allow venting. Blending hot liquids can cause a pressure build up.
Add cooked or canned beans to pot. If using canned chickpeas, add liquid (aquafaba) to pot also. Bring to a boil and them set to simmer.
Add bay leaves and salt and pepper and corn kernels. Taste and adjust seasonings.
Simmer at low heat for another hour, stirring regularly.