Nutritional Information
| Calories per serving: | 279 |
|---|---|
| Fat per serving: | 1g |
| Saturated fat per serving: | 0.0g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 15g |
| Carbohydrates per serving: | 54g |
| Fiber per serving: | 15g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 6mg |
| Sodium per serving: | 595mg |
| Calcium per serving: | 149mg |
Ingredients
- 3/4 cup dried kidney beans
- 3/4 cup dried cannellini beans
- 3/4 cup dried pinto beans
- 2 medium red onions, diced
- 2 medium sweet potatoes (about 1 lb. total), peeled and diced
- 8 cloves garlic, chopped
- 2 tablespoons finely chopped canned chipotle chiles in adobo
- 1 28-oz. can fire-roasted diced tomatoes, with juice
- 1 tablespoon molasses
- 2 tablespoons cumin
- 2 teaspoons dried oregano
- Salt and pepper
Preparation
1. In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.
2. Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.
3. Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.
4. Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.