Yield: 8-10 servings
1 (28 oz) can Whole Italian Tomatoes (chunky chopped)
1 (15 oz) can Black Beans (rinsed and drained)
1 (15 oz) can White (Cannellini) Beans (rinsed and drained)
1 (15 oz) can Red Kidney Beans (rinsed and drained)
700 g Crimini Mushroom (diced into 1/4” cubes)
1 medium (225 g) Sweet Potato (diced into 1/4” cubes)
1 medium (150 g ) Turnip (diced into 1/4” cubes)
1 Sweet Onion (chopped)
4 Garlic Cloves (minced)
4 cups Vegetable Broth (reduced sodium)
2 TBL Virgin Olive Oil
3 tsp Liquid Smoke
1 TBL Piri Piri (or cayenne pepper)
2 tsp Oregano (dried or fresh)
2 tsp Ground Cumin
Hymilayan Salt (to taste)
Organic Ground Pepper (to taste)
1/3 cup Cilantro (chopped)
½ cup Cheddar (French or other compliant variety) or a Sharp Goat Cheese (shredded for topping)
In a large skillet using high heat, saute mushrooms until browned on all sides and set aside.
Rinse the 3 cans of beans and place in a pressure cooker along with 2 cups of the water. Close the lid and set on high for 2 minutes. Once finished, manually release. Drain and set aside.
While the beans are cooking, add 2 TBL olive oil into the skillet at medium-high heat; add in the sweet potatoes, onion and turnips and saute for a few minutes until the onions are translucent but not browned. Then add in the garlic and continue stirring for another minutes until the garlic is well coated and fraigant.
Then add the browned mushroom and other spices, continue cooking for another 2 minutes. At this time add in the chopped tomatoes and saute for a couple additional minutes. Then add in the cooked beans and veggie broth, simmer on low heat with lid on for 30 – 60 minutes.
Serve with cheese and cilantro on top.