- 1lb navy beans, soaked overnight, drained
- 1 very large onion, diced
- 6 large cloves garlic, chopped
- 1 red jalapeno pepper, diced
- pinch chipotle chile powder
- 1 T. ground cumin
- 2 T. tomato paste
Place first six ingredients in bowl. Add water to cover. Bring to a boil and turn down heat. Stir in tomato paste. Simmer until very tender, 2-3 hours. Taste for salt.
Serve in wide shallow bowls with sliced avocado, roasted cherry tomatoes and chopped cilantro.