Ingredients
The following ingredients have 4 Servings
- 2 cups Pinto Beans (dried)
- Enough cold water to cover the beans 1 inch
- 1 Onion (diced)
- 2 Carrots (chopped)
- 2 ribs Celery (chopped)
- 2 Cups Vegetable Broth (low sodium)
- 1/2 can Tomato Paste (3 oz)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/4 tsp Ground Pepper
- 1 Tbs Corn Starch
- 8 oz Mushrooms (sliced)
- 2 Tbs Tamari (or soy sauce)
- 1 Tbs Maple Syrup
- ¾ tsp Liquid Smoke
- ½ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- ⅛ tsp Ground Pepper
Instruction
- Soak beans in water overnight
- Rinse and drain beans the next day and cover with fresh water
- Bring to boil and then cover and remove from heat
- Let steep for 1 hour
- Empty contents of bean pot into Crock pot and add vegetables
- Add Veggie Broth, Tomato Paste, and Spices and set on high for 4 hrs
- Check occasionally to stir and add water if necessary
