3 Bean Melody

It's been cold and rainy so I love a bowl or mug of soup to help warm me up. Here's what you'll need for this bean melody:

• 1 Crockpot
• 1 1/2 total cups of dried beans. Soak overnight is a glass or stainless steel bowl with beans below at least 1 inch of water (Use 3 different kinds of beans. I favor organic heirlooms.)

Rinse soaked beans well in a colander and place in the Crockpot. Add 8 cups of filtered water.

Roast at 350 degrees for 45-60 minutes the following on a cookie sheet (this can be done a couple of days in advance and refrigerated):

• 2 organic red bell peppers
• 1 small pumpkin or other squash

Using an ice cream scooper, scoop out the flesh of the squash. Skin, seed, and slice the peppers and place in a cast iron or stainless steel skillet. Add to the skillet: 

• 1-2 Tablespoons bacon fat or olive oil. (I store bacon drippings in a glass jar in the fridge and use when I want smoky flavor.)
• 2-3 teaspoons Omnivore or Kosher salt and fresh ground pepper
• 1/4 cup white Balsamic vinegar

• 2 teaspoons each ground cinnamon, Ancho chilies, California chili (I use Simply Organic brand. Any mild chili powder will work and I use a couple of different chilies for more complex flavor.)
• 1/4 cup washed, de-stemmed flat leaf  Italian parsley leaves
• 2 leeks trimmed, thoroughly washed, sliced thinly. White, yellow or red onion can also be used.

Cook in skillet until onion are tender, about 10-15 minutes. Add to beans in Crockpot and cook on high for the day (8-10 hours).

Puree cooked melody with a stainless steel hand emulsifier or hand mixer. Taste and add more salt and pepper as needed. Serve with 1 Tablespoon creme fresh or sour cream plus 1/2 avocado sliced.

I put the remaining soup in glass jars and refrigerate overnight to cool and then place in the freezer the following day for future lunches.