From today's Washington Post. I know the Cowboy is going to take exception to the name of the dish, but it sure sounds great to me (as long as I leave out the soapweed)!
Vita's Vegetarian 3-Bean Chipotle Chili
12 to 16 servings
* 8 ounces small dried red beans
* 8 ounces dried white (navy) beans
* 8 ounces dried black beans
* 1/4 cup liquid amino acids, such as Bragg brand
* 1 large red onion, finely or coarsely chopped
* 2 1/2 tablespoons ground cumin
* 2 teaspoons chili powder
* 5 medium tomatoes, coarsely chopped
* 8 medium cloves garlic, smashed
* 2 to 3 chipotle peppers en adobo
* 2 to 3 cups corn kernels (from 4 ears)
* 1/2 cup coarsely chopped cilantro leaves
* 2 tablespoons maple syrup
* Salt
Thoroughly wash the dried beans and pick through to discard any hard bits. Place in a large bowl and cover with water; let soak overnight or up to 12 hours.
Drain and transfer to a slow cooker; fill with water that is at least 2 inches above the beans. Cook on high heat for about 3 to 6 hours or until the beans are tender, then season with salt and pepper to taste. Set aside.
In a large pot over medium heat, heat the liquid aminos. Add the onion and cook for 10 minutes, stirring, until the onion begins to soften. Add the cumin and chili powder, stirring to mix well.
Meanwhile, combine 4 of the tomatoes, garlic and chipotle peppers in a food processor or blender; puree, and then add to the onion mixture and cook for 10 minutes, stirring occasionally. Add the cooked beans, corn kernels and the remaining chopped tomato; cover and cook for 30 minutes, then remove from the heat and add the cilantro and maple syrup, mixing well. Let stand for 10 minutes before serving. Taste and adjust seasoning as needed.
From Levita D. Mondie-Sapp.
