Ingredients and Weight:
- 1 cup dried black beans, picked over and rinsed
- 1 cup dried pinto beans, picked over and rinsed
- 1 cup dried kidney beans, picked over and rinsed
- 1 cup dried green peas, picked over and rinsed
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups vegetable broth
Preparation Time:
45 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the black beans, pinto beans, kidney beans, and green peas. Add the onion, celery, carrots, garlic, cumin, oregano, salt, and pepper. Stir to combine.
- Transfer the mixture to a large saucepan and add the vegetable broth. Bring to a boil over high heat, then reduce heat to low and simmer for 90 minutes, or until the beans are tender.
- Remove from heat and let cool slightly. Using an immersion blender or a regular blender, puree the mixture until smooth. Season with additional salt and pepper to taste.
Nutritional Information:
- Calories: 290 per serving
- Protein: 15 grams
- Fiber: 12 grams
- Carbohydrates: 50 grams
- Fat: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Hearty and filling
- Perfect for a cold night
- Can be served with rice, tortillas, or chips
User Comments:
- "This dish was absolutely delicious! The beans were so creamy and flavorful, and the peas added a nice sweetness."
- "I love that this dish is so easy to make. I just threw everything in a pot and let it simmer."
- "This is the perfect comfort food for a cold winter night. It's hearty and filling, and it warms you up from the inside out."
Special Precautions and Tips:
- If you don't have an immersion blender, you can transfer the mixture to a regular blender in batches. Be sure to puree until very smooth.
- You can add other vegetables to this dish, such as corn, bell peppers, or zucchini.
- If you want a spicier dish, add more cumin or a pinch of chili powder.
