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6 Servings
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Dr. Andrew Weil is well known for many of his achievements in the fields of medical research and practice of alternative medicine and treatments.
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He is perhaps less well known for his talents as a marvelous and innovative vegetarian cook.
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I have been lucky sufficient to be a guest at his dinner table a number of times when he was living in my part of the world, and even years later those meals remain vivid and inspiring in my memory.
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1.
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Pick over the beans to remove any foreign objects.
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Wash the beans and soak them in water for at least 4 hrs, or possibly overnight, changing the water several times.
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2.
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Drain the beans and place them in a large pot with sufficient water to cover the beans by 2 inches.
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Bring the beans to a boil, lower the heat, partially cover the pot, and simmer for 2 hrs.
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Stir the beans from time to time and make sure which the level of water remains 2 inches above the surface of the beans.
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3.
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In the meantime, heat 3 Tbsp.
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of the extra virgin olive oil in a large skillet over medium heat.
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Add in the onions and saute/fry for about 10 min, till they turn golden brown.
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Add in the chili pwdr, chile, chipotle, oregano, cumin, allspice, and salt.
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Cook, stirring, for 2 min and add in the tomatoes.
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Simmer for 5 min, then add in this mix to the beans, along with the carrots, mushrooms, and garlic.
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Simmer over low heat for about 1 hour, till the beans become creamy and start to heat into the liquid.
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4.
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Correct the seasonings, adding more chili pwdr if you want a hotter flavor.
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Add in balsamic vinegar and Tabasco sauce to taste.
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Serve in bowls accompanied by your choice of garnishes or possibly toppings.
