Ingredients

The following ingredients have 10 Servings
  • 3 cups dried pinto beans (soaked for at least 3 hours (600 grams))
  • 1 tablespoon olive or coconut oil
  • 4 garlic cloves (minced)
  • 1 acorn squash (peeled, seeds removed, cut into cubes (approx. 850 grams))
  • 1 14.5 oz can fire roasted diced tomatoes (411 grams)
  • 2 bay leaves
  • 1 tablespoon cumin seeds
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • 8 cups vegetable broth or water (1900 mL)
  • 1 tablespoon coconut sugar
  • 1 tablespoon apple cider vinegar
  • sea salt or pink salt (to taste)

Instruction