Serves 6

Ingredients

1 pkg. RHG Heirloom Bean Mix
½ cup olive oil and/or butter
3 large onions, diced
6 garlic cloves, minced
4 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 can (28 oz.) crushed tomatoes
1 Chipotle pepper, chopped (from 7-oz. can)
Sour cream or yogurt
Lime wedges
Chopped fresh cilantro
Salt and pepper to taste

Directions

Cover beans in a bowl with cold water; let soak overnight. Drain beans, place in a large heavy bottom pot and cover with 2" water. Bring to a boil; reduce to a simmer, cover and let cook until the largest bean is tender (approx. 1 hour).

Meanwhile, heat olive oil in a separate large, heavy-bottomed pot over high heat. Add onions and stir occasionally, until they begin to turn golden, about 15 mins. Stir in garlic and cook 2 mins. Add chili powder, cumin and oregano. Add 1-cup warm water, then stir, scraping the bottom of the pot. Add tomatoes and Chipotle. When mixture comes to a boil, reduce to a simmer, cover and cook for 20 minutes.

When beans are tender add them and their liquid to the tomato mixture. Season to taste with sea salt and freshly ground pepper. Cover and cook on low heat, stirring occasionally, for 20 minutes. Serve with sour cream, lime wedges and chopped cilantro.