1 lb dried beans (ADZUKI, kidney, or pinto)

Low sodium vegetable broth

6 mushrooms, diced

1 large red onion, diced

1 red bell pepper, diced

1 jalapeño (remove seeds), diced

2 cloves of garlic, minced

1 tomato, diced (or canned tomato)

1 tsp olive oil


himalayan pink salt, black pepper, paprika, cumin, allspice, bay leaf


1/2 cup of raw cashews

1 tsp lemon juice

1 tsp olive oil

salt, pepper



Soak beans overnight or for a few hours in water. Drain and rinse beans. 

Bring beans and 2 cups of water (or vegetable broth) to a boil. Add enough water to completely cover beans about an inch. Add 1 bay leaf and pinch of salt. 

Remove any foam that accumulates with a spoon.

Reduce heat and simmer for 30 minutes or so until beans are tender.

Sauté mushrooms with olive oil, salt, and pepper for a few minutes. Add onion, bell pepper, jalapeño, and tomato. Season with pinch of paprika, cumin, allspice, salt, and pepper. Sauté for few minutes. Add garlic.

Add one cup of veggie broth to sautéed vegetables and simmer for a few minutes. 

Combine cooked veggies with beans.


Blend cashews, lemon juice, olive oil, salt and pepper. For a smoother consistency, add a few teaspoons of water.

[Garnish with diced tomatoes, chopped green onion, and/or cilantro.]

Rowanne JaserComment