What you need:
1/2 c dry white beans
1/2 c dry black beans
1/2 c dry pinto beans
1/4 c dry garbanzo beans (chickpeas)
1/8 c dry black garbanzo beans (optional)
Cover beans with water and soak overnight. I put them all in one bowl. Drain beans and rinse before putting in pot.
2 tbsp olive oil
1 tbsp minced garlic
1 medium onion (chopped)
12 cups water
4 medium carrots (chopped into coins)
2 large tomatoes (diced)
1 1/4 Knorr Vegetable Boullion cube
1 tsp cumin
1 tsp taco seasoning
1 tsp garlic powder
Heat olive oil in a large pot. Add minced garlic and onion. Saute until translucent. Add 12 cups of water and beans. Bring to a boil. Turn down to medium-high and add carrots. Simmer for 1 hour. Add spices, tomatoes and extra water if necessary. Simmer for 20 more minutes.
Top with sour cream and shredded cheese.
We ate ours with rosemary foccacia bread. SO good! It was perfect for a chilly evening!
