Ingredients
1 lb Dried Kidney beans
½ lb Dried Black beans
2 30oz cans pealed crushed tomatoes
2 cups Quinoa rinsed and cleaned well
1 lb diced green chilies
½ lb Serrano peppers diced
¼ lb Jalapeno peppers diced
1 yellow bell pepper diced
1 cup diced carrots
2 cups diced celery
1 cup diced squash
1 large yellow onion diced and divided
¼ cup chopped garlic divided
2 cups yellow corn
5 bay leaves and 4 prunes in a cooking cloth bag tied with a long string
2 tbls cumin
1 tbls cardamom
1 tspn bay leaf powder
3 tbls freshly ground black pepper
2 tbls salt
½ cup cilantro
¼ cup mild chilly powder
4 cups drinking water
¼ cup veggie oil
Preparation
Toast quinoa for 2 minutes in non stick pan at med high. Transfer to pot with 4 cups of boiling water. Reduce heat to simmer and cover. Simmer for 8 minutes then dump into a strainer and rinse with cold water. Set aside until used.
Bring medium size stock pot to med/hi heat; add oil, ½ onion, ½ garlic, yellow pepper, carrot, celery, and squash. Sauté until onions become clear. Add water, tomatoes, onions, garlic, beans, green chilies, peppers, and all spices stir well and cover. Reduce heat to medium and cook for about an hour or until beans become soft, stir occasionally add water if needed. Add quinoa and corn stir well, add water if needed, cover and continue cooking for another 15-20 minutes. Remove from heat and let cool down for 30 minutes.
Preparation time is about 2 hours
