Ingredients:

  • 1 cup dried Anasazi beans (approx. 200 g)
  • 4 cups vegetable broth (approx. 950 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced (any colour)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil (approx. 15 ml)
  • 1 bay leaf
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (for garnish)

Instructions:

  1. Rinse the Anasazi beans under cold water. Soak the beans in a bowl of water for at least 10 minutes or overnight for better results.
  2. In a large pot, heat the olive oil over medium heat. Add diced onion and garlic; sauté until fragrant and translucent (about 3-4 minutes). Add the carrot and bell pepper; continue to sauté for another 5 minutes.
  3. Drain and rinse the soaked beans; add them to the pot. Stir in cumin, smoked paprika, chili powder, and season with salt and pepper.
  4. Pour in the vegetable broth, add the bay leaf, and bring to a boil. Reduce heat to low, cover, and let simmer for about 1 hour, or until beans are tender.
  5. Remove the bay leaf and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and avocado slices if desired.